Easy Egg Chile Frittata (w/overnight option)

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This is an easy breakfast recipe that can be thrown together the morning of or the night before. I took the picture below on Christmas Eve this past year and Christmas morning, first thing, we put this Egg Frittata in the oven while we let the cinnamon rolls rise on top of the stove. Once the eggs were done, we put the cinnamon rolls in (I didn’t want them family eating sugary cinnamon rolls on an empty tummy, even if they are made with whole wheat flour.).

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This recipe makes enough for one 8×8 pan. You can double the recipe and put it in a 9×13 if you’re serving a large crowd, but 8×8 was big enough for our family of 7.

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Scott and I like to eat ours with a little salsa or tapatillo hot sauce on top :), yum!


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Easy Egg Chile Frittata
*Serves about 8

8 large beaten eggs
2 c shredded cheddar/jack cheese
6 oz chopped green chiles

Preheat oven to 350 degrees. Spray an 8×8 baking dish with Pam. Spread green chiles on the bottom. Sprinkle with cheese. Pour eggs to cover. Bake 30-40 minutes until firm when pan is shaken.

*This recipe can be made the night before, covered and stored in fridge. Pull it out of the fridge in the morning while you preheat the oven and then bake following the same instructions. I prepped this Christmas Eve and we had it Christmas morning last year, along with our overnight cinnamon rolls.


1 Comment

Filed under Breakfast, vegetarian

One response to “Easy Egg Chile Frittata (w/overnight option)

  1. Pingback: Honey Sweetened Poppy Seed Bread | Real Foods Mom

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