Baked Green Chile Scrambled Eggs

September 12, 2013

Baked Green Chile Scrambled Eggs

Charity Prouty-McLean, Tucson CSA

18 eggs
2 tablespoons white wine/rice wine vinegar
3 tablespoons diced roasted chiles
1 1/2 cup shredded cheese (mozzarella, or white medium cheddar seem to work well)
Salt to taste

Heat oven to 350. In a large bowl, beat all 18 eggs vigorously with a fork. Add vinegar, stir and let rest while you dice the chiles. Beat the eggs again (the longer you beat the eggs the fluffier they will be, and then stir in the chiles. Let rest about 5 minutes, stir again, and pour the egg mix into a 9×11 glass baking pan. Grind sea salt over mixture in pan, and top with shredded cheese. Bake for 35-45 minutes, or until the edges begin to brown, and a knife inserted in the center comes out clean.

Let it cool for a few minutes, then slice into bars or squares. I like to slice long burrito sized rectangles, wrap them in a tortilla with hot sauce and a little more cheese, and then wrap tightly in foil and freeze them (you may want to use a layer of parchment paper before wrapping with foil if you plan to microwave.

Another tip for preserving the roasted chiles: clean all at once and dice them up. Put them into an ice cube tray pressing them in firmly to remove any air pockets. Freeze overnight, and then put the cubes of diced chiles in a freezer safe container or ziploc freezer bags. I use two to three cubes per egg recipe. Just plunk them right in, and they will thaw in a matter of 5 minutes.

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