Gourmet Breakfast Cooking

About 90% of the time I skip breakfast both during the week and on the weekend. So since I am trying to focus on my health, save money, and cook at home I decided to try a breakfast dish. I kind of feel like Julia from the Julia and Julia movie posting all about the recipes I am trying. So when I headed to the kitchen this fabuulous 4th of July holiday and started creating this new dish of Baked Chile Rellano Eggs I realized that I don't have any flour. Now, most would laugh at this but seriously people... who uses flour? Want to bake a cake? Buy a pre-made box! So I made it omitting the 1 TB of flour so we will see how it turns out. Anyways, here it goes...

Baked Chile Rellano Eggs

2 - 4oz cans whole green chiles

2 cups granted Monterey Jack cheese

6 eggs

1 TB flour

2 cups milk

1/8 tsp chili power

1 1/2 TB butter

1. Preheart the oven to 325 degrees. Lightly butter baking dish.

2. Slit each chile down one side and file loosley with grated cheese, using one cup cheese for all the chiles. Lay filled chiles in a lightly buttered baking dish.

Stuffed chiles

 3. In a separate bowl, beat eggs and flour. Str in milk and chili powder. Fold in the remaining cheese.

4. Pour egg mixture over chiles. Bake for 45 minutes to 1 hour, until top is bubbly and a knife insured near center comes out clean.

Egg dish before cooking in the oven

Glycemic index/load: low 2

Calories: 282

Protein: 18 grams

Carbs: 5 grams

Fat: 21 grams

Tip: to make it lower fat, use low-fat cheese, 2 percent milk, and substitute olive oil for butter, and 3 eggs and 5 egg whites for the six eggs. Results: 218 calories