Roasted Chili & Cheese Egg Bake

I’m addicted to the Pioneer Woman – not just for her simple recipes, but for her life on a ranch “in the middle of nowhere” and her cute family and animals. Her food leans towards the heavier side, but this dish has a nice balance of heat and richness. I adapted the original recipe quite a bit and used fresh roasted hatch chiles (in season now) and a simplified baking method. With only a few ingredients and a quick trip to the oven, you’ll have an easy and satisfying breakfast that works just as well for two people as it does for a crowd (the recipe can easily be doubled or tripled). Feel free to get fancy with the garnishes: fresh cilantro, sliced avocado, and salsa would be a great additions.

Roasted Chili & Cheese Egg Bake:

• Roast 4-5 hatch chiles* under a broiler or gas grill until the skin gets completely charred.
• Place chiles in a bag to steam for 10 minutes, then rub off the skins and pull out the stem and seeds.
• Open chiles up so they lay flat and place half in an even layer in a small baking dish.
• Sprinkle the top with 1/2 c. grated Monterey Jack cheese, then repeat with another layer of chiles and cheese.
• Meanwhile, beat together 4 eggs and 1/2 c. milk until smooth. Season with salt and pepper.
• Pour the egg mixture over the chiles and cheese and bake in a 350F oven for 30-35 minutes, or until eggs are set and slightly jiggly in the center.
• Let cool slightly, then cut the eggs into squares and serve on top of warm corn tortillas.

Serves three-four

*Or any other medium-spicy chile. Chiles can be charred and seeded days in advance and kept in the fridge or months in advance and kept in the freezer.