Easy Egg Bake!

I know not everyone likes or eats eggs, but for those that DO, this is an easy dish to throw together for breakfast or brunch!

We started with this recipe and went from there. You can substitute the cheese/vegetable/hot sauce choices to customize the overall flavor and feel of the dish. Today we used what we had on hand (provolone and mushrooms), but great combos would be:

Mexican blend cheese, tomatoes, green onions, SparkPlug or PattyCake
Feta cheese, tomatoes, finely diced basil and mint, SnapDragon

Scott & Reese's Egg Bake

• Corn chips (enough to cover the bottom of a 9x9 baking dish) - use pita chips if using feta cheese
• 1 (8-ounce) can mild diced green chiles
• 1 cup shredded cheese of choice
• 6 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper
• 1 cup sliced or diced fresh vegetable of choice 
• 1/2 tbs Homeward Bound Hot Sauce of choice

Preheat oven to 350F. Spray pan with olive oil or Canola cooking spray.

Pour chips into baking dish and crush to make a sort of crust in the bottom of the dish.

Pour green chilis over the chips, then layer the cheese over the chilis and the veggies over the cheese.

Lightly whisk eggs, add a pinch of kosher salt, a few twists of black pepper, and Homeward Bound Hot Sauce of choice. Stir to combine and pour over veggies, etc. in baking dish.

Bake at 350F for 45-55 minutes. Edges will brown and veggies will float to the top, cheese will bubble. If you use tomatoes or mushrooms, they will juice a little - just make sure your eggs are cooked through before serving.