My friend and co-worker, Ann Evenson, is a great cook, but would rather spend off-time with her husband and adorable teenage daughter, Grace. She often makes dishes that can be assembled and frozen so that she doesn’t have to spend as much time in the kitchen. Ann’s Eggs Albuquerque is a brunch casserole that can be made ahead and frozen, but it’s so good, there may not be much left to freeze. Egg casseroles abound, some good, and some not-so-good. This one happens to be Extra good, and one that everyone will love. It has a creamy, eggy base filled with pepper jack cheese and green chilies, as well as your favorite breakfast meat if you like – ham, cooked sausage, crisp bacon, or even cooked, drained chorizo (for an extra spicy dish); it is good on its own, too, without the meat. Ann serves this yummy dish on holidays because it has minimal ingredients and takes very little time to put together.
Pair Ann’s Eggs Albuquerque with fresh fruit, freshly made tortillas or your favorite breakfast breads (such as muffins, biscuits, cornbread, English scones, etc.), and sangria or juice if you’re entertaining; it will be a hit with everyone and you’ll make it again and again. The recipe halves easily for smaller families, and in that case, can be baked in an 8” square baking dish.
Spray a 9" x 13" baking dish with non-stick spray.
Whisk together the eggs, flour, and baking powder until there are no lumps (I use my bullet blender).
Mix in the remaining ingredients and pour into the prepared baking dish; bake 15 minutes.
Turn the oven down to 350° and bake an additional 25-35 minutes or until puffed and brown and the center is set.
Remove from the oven and let sit a minute or two before cutting into 12 squares.