M made this from one of our Christmas gifts, The Great Minnesotan Hot Dish for a weeknight supper. After tasting it though, I think it would make an awesome breakfast idea, especially served over some hash browns or with soy sausage. This was really quick and if you had the green chiles in the cupboard, it could be a great omg-now-I-have-to-eat-dinner-NOW meal.
Makes 2 generous servings or 4 servings with sides
1/2 cup chopped white onions
1 pat butter
1 5 oz can green chiles
1 cup shredded cheddar cheese (we use Wisconsin sharp)
1/2 cup shredded Monterey Jack
1/2 cup greek yogurt (or sour cream)
1/4 teaspoon crushed pepper flakes
1 cup chopped, seeded fresh tomatoes
cilantro to finish
Preheat oven to 350. In a saucepan, stir and cook onions in a butter until tender and clear. Stir in green chiles and spoon evenly on the bottom of a small baking dish. Sprinkle evenly with the cheese. In a separate bowl, beat eggs lightly. Add the yogurt, salt and red pepper flakes and mix until blended. Spoon this mixture over the cheese and sprinkle with the chopped tomatoes. Bake for 30 minutes or until a toothpick comes out clean. Top with fresh cilantro.