It's another rainy spring day, but I guess that is what April is all about! The trees are finally beginning to sprout baby leaves, our tulip and lilies sprouts are really growing, and since Mr. Cozy just reseeded the grass yesterday, we're thankful for these showers!
Speaking of the (handsome) devil, he's off today and we slept in. It felt so good! He was sick last week and is feeling much better thanks to God answering our prayers. The rain made it Just right for a lazy morning.
I decided to make a hot, savory breakfast consisting of a new recipe. We already had banana muffins I made a couple days ago, so I settled on a delicious new egg recipe I found in my Gooseberry Patch cookbook, called Eggs Ole! Cute name, isn't it?!
It turned out to be a wonderful choice! This Southwestern flavored dish consists of mildly spicy green chiles, cheese, and eggs. Pretty simple which makes it easy to add to, so I decided to add Canadian bacon. I think chopped red bell peppers or tomatoes would be pretty and tasty, too.
It's really fast to put together! Just layer your ingredients and forget about it in the oven for half an hour. In the meantime, you can clean up and wash some fruit to eat along side. I also chose to spice up some round tator tots I baked off for little hash browns. We ate all of this with strawberries and a muffin!
The eggs ole were cheesy, spicy, and cooked up just right. It was delicious!! A dish I'll for sure make again! If you like a western omelet, you'll LOVE this.
Eggs ole makes a delicious meal any morning with fresh coffee and some Oj with the family!
3 small cans diced green chiles
16 oz. pkg. sliced cheese
Monterey Jack, provolone or Colby Jack (Shredded would be fine too. Probably about 2 cups)
2 c. Sour cream (I used light)
Salt & Pepper, to taste
(I also added about package of sliced Canadian bacon I chopped and cooked in the skillet before adding.)
Spoon chiles into a greased 9x13 dish; top with cheese and chopped Canadian bacon. Set aside. Beat eggs and sour cream with salt and pepper to taste; pour over cheese. Sprinkle paprika and more pepper if you want. Bake at 375 for 30-40 minutes. Serves 10-12
(I halved this recipe and baked in a 8x8in. pan for about 32 minutes. Serves 4-6)