Shelly's Individual Baked Chili Relleno Casserole
4 Eggs
1/2 cup Ricotta Cheese
dash salt
a dash (or 2 or 3) of Hot Sauce (I love Cholula)
1/2 cup Shredded Sharp Cheddar Cheese (divided use)
1 (7 oz.) can Mild Green Chiles, drained and diced
Preheat oven to 350. Spray 4 ramekins with Pam cooking spray. In a blender, combine eggs, ricotta, salt and hot sauce. Blend till smooth. Combine the shredded cheese (minus 2 Tablespoons) and chiles.
Spoon equal amounts of chilies and cheese into each ramekin. Pour egg mixture on top. Sprinkle with remaining cheese. Bake until golden brown and the eggs have set, a knife inserted comes out clean. About 35-38 minutes.
Serve for breakfast or brunch with fresh fruit (looks fancy pants but is super cheap & easy) or for lunch or dinner with a little green salad. Perfect vegetarian dish for Meatless Monday.
Shelly's Baked Scotch Eggs
Shelly's Ham, Cheese, Triple Onion Egg Bites
Shelly's Cauliflower Chicken Fried Riceless "Rice"
Shelly's Bacon Cheeseburger Deviled Eggs
Shelly's BTE Bacon Tomato and Egg Salad with Cucumber "Crackers"
Shelly's Egg Foo Young Bites
A Classic Hard Boiled Egg Bento Box Lunch
Which recipe are you eggcited to try?
