Eggs (Recipe: corn, green chile, egg and cheese casserole) {vegetarian, gluten-free}

A fun thing to know about eggs:

Size matters! Extra-large eggs weigh in at 27 ounces per dozen; large eggs, 24 ounces; medium eggs, 21 ounces.

When you're baking, if the recipe calls for large eggs and you only have extra-large, be sure to adjust the number of eggs to end up with the correct volume of egg. In most other cooking, you can substitute one-for-one with any size eggs, without making a noticeable difference in the outcome.

Storage:
In the refrigerator, for up to a month, or until a week past the sell-by date. Store eggs in their carton, with the rounded end up, and the top of the carton closed. Egg shells are porous and will absorb odors from the refrigerator, especially if the carton is open or the eggs are removed from the carton.

Pantry items used in this recipe:
Eggs
Canned green chile peppers
Grated or shredded cheese
Cumin
Kosher salt
Black pepper

Corn, green chile, egg and cheese casserole

I needed a few corn cobs for a corn stock recipe, so the timing was perfect for a corn-based casserole. You can substitute one cup of best-quality organic frozen corn (defrosted), if you are making this out of season. Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.

Ingredients

10 large eggs
1 4-oz can chopped fire-roasted green chile peppers
Kernels from 3 ears of corn
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp fresh black pepper

Directions

Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray. I use Trader Joe's olive oil or canola spray, whichever one I have on hand.

In a large bowl, lightly beat the eggs, and stir in all of the remaining ingredients. Pour the mixture into the casserole dish.

Bake at 375F for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating. Or, cool completely, and refrigerate or freeze.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Albornia de chayote
Oven-baked tortilla Española
Italian style omelet appetizer
Zucchini frittata
Sausage, egg and asparagus pizza

Other recipes that use eggs:
Chinese tea eggs, from Steamy Kitchen
Estonian deviled eggs, from Nami-Nami
Chorizo and eggs, from Simply Recipes
Rosemary baked eggs with parmesan and garlic oil, from eating/sf
Devil's food cake, from David Lebovitz

Storage:
In the refrigerator, for up to a month, or until a week past the sell-by date. Store eggs in their carton, with the rounded end up, and the top of the carton closed. Egg shells are porous and will absorb odors from the refrigerator, especially if the carton is open or the eggs are removed from the carton.

Pantry items used in this recipe:
Eggs
Canned green chile peppers
Grated or shredded cheese
Cumin
Kosher salt
Black pepper

Corn, green chile, egg and cheese casserole

I needed a few corn cobs for a corn stock recipe, so the timing was perfect for a corn-based casserole. You can substitute one cup of best-quality organic frozen corn (defrosted), if you are making this out of season. Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.

Ingredients

10 large eggs
1 4-oz can chopped fire-roasted green chile peppers
Kernels from 3 ears of corn
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp fresh black pepper

Directions

Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray. I use Trader Joe's olive oil or canola spray, whichever one I have on hand.

In a large bowl, lightly beat the eggs, and stir in all of the remaining ingredients. Pour the mixture into the casserole dish.

Bake at 375F for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating. Or, cool completely, and refrigerate or freeze.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Albornia de chayote
Oven-baked tortilla Española
Italian style omelet appetizer
Zucchini frittata
Sausage, egg and asparagus pizza

Other recipes that use eggs:
Chinese tea eggs, from Steamy Kitchen
Estonian deviled eggs, from Nami-Nami
Chorizo and eggs, from Simply Recipes
Rosemary baked eggs with parmesan and garlic oil, from eating/sf
Devil's food cake, from David Lebovitz

Comments

What a great brunch food for a crowd. Even better, I think I'm going to make it just for ME! :)

I love fresh corn and eggs. This I will make!

Oh, roasting hatch chiles is on my agenda for tomorrow, now I know what I'm going to use them in. This looks great, Lydia!

Love corn pudding/casserole and the chile peppers will add another dimension! Your format is "just right" in my opinion!

This casserole looks so tasty. Perfect for a church function because I'm certain that most everyone would love it. Thanks for sharing!

Looks so good! Love green chili in anything. Thanks.

I love recipes that can be made with just ingredients from the pantry. And good information about egg sizes... I usually just buy large eggs but it's good to know the conversion.

I am a little late to the party as I am catching up on my blog reading but....I have to ask what about "jumbo" eggs??

Also a tip - the cardboard egg cartons make great fire-starters in a wood-burning fireplace!