A delightful and easy-to-make breakfast casserole featuring eggs, cheese, and green chilies.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking from the start.
Butter a 9x13 inch baking dish to prevent sticking.
Use softened butter for easier application.
Spread the grated cheddar cheese evenly across the bottom of the prepared dish.
Ensure an even layer for consistent flavor in every bite.
Distribute the diced green chilies over the cheese layer.
Spread the chilies evenly to ensure every portion has a bit of spice.
In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
Whisking thoroughly incorporates air, making the casserole fluffier.
Pour the egg mixture over the cheese and chilies in the baking dish.
Pour slowly to avoid displacing the cheese and chilies.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Check doneness by inserting a knife into the center; it should come out clean.
Allow the casserole to cool slightly before cutting into squares and serving.
Letting it rest makes slicing easier and prevents crumbling.
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