Chile-Cheese Egg Bake

If you've never made an egg bake, now's the time. This deliciously cheesy, corn-studded egg casserole is rich in nutrients and easy to customize. It's also a low-maintenance dish: it will be ready to bake by the time the oven is preheated, and you will only dirty one bowl and a baking dish.

This very shareable dish is lovely eaten at room temperature or even cold. It makes the most of a couple of ears of corn, although frozen corn is a perfectly acceptable substitute. You can also sub in or add other veggies like peas and bell peppers. If you’ve never bought canned green chiles before, do try them here. You’ll find them in the Mexican food aisle of your supermarket in a tiny little can; unless they say otherwise, they’re quite mild but add a wonderful depth of flavor.

Recipe details

Makes: 6 servings

Total carbohydrates: 14 grams per serving

Total time: 30 minutes

Ingredients

• Olive oil
• 4 large eggs
• ¾ teaspoon kosher salt (or a ½ teaspoon table salt)
• 2 cups half and half (or 1 cup each whole milk and cream)
• 1 tablespoon cornmeal
• 1 (4-ounce) tin chopped fire-roasted green chiles, drained well and blotted with a paper towel
• 1 cup corn kernels, either cut fresh from two cobs or thawed from frozen
• 4 ounces Monterey Jack or cheddar cheese, grated
• 1 tablespoon chopped cilantro and/or slivered scallions (skip if you don’t have either)

Instructions

1. Heat the oven to 400 degrees Fahrenheit and grease a deep pie plate or an 8-inch square baking dish with olive oil spray (or olive oil and a paper towel).
2. Whisk together the eggs, half and half, salt, and cornmeal. Stir in the chiles, corn kernels, grated cheese, and cilantro and/or scallions.
3. Tip the egg mixture into the baking dish and bake for around 30 minutes, until it's golden, browning, and just barely jiggles when you jiggle it. Serve warm, room temperature, or cold, with a green (or kale) salad.

Photo credit: Catherine Newman