Breakfast at home: Chile Corn Breakfast Casseroles

Breakfast at home: Chile Corn Breakfast Casseroles

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-BEqHy5rco8E/UPyAP6FfPtI/AAAAAAAAA2Y/i0uwKncDlHA/s1600/Chile%2BCorn%2BBreakfast%2BCasserole.JPG" style="clear: left; float: left; margin-right: 1em; margin-bottom: 1em;"img border="0" height="300" src="http://1.bp.blogspot.com/-BEqHy5rco8E/UPyAP6FfPtI/AAAAAAAAA2Y/i0uwKncDlHA/s400/Chile%2BCorn%2BBreakfast%2BCasserole.JPG" width="400" //a/divThese are individual breakfast casseroles adapted from "a href="http://www.eatingwell.com/recipes/minichilerelleno_casseroles.html"Mini Chile Relleno Casseroles/a" recipe from Eating Well magazine. It's really not that much work, but it does take a bit of time in the oven (time to have a shower, and make coffee, perhaps?) so is best suited for weekends. Chorizo would make a lovely side dish, as would tortillas, johnnycakes, or cornbread.br /br /bChile Corn Breakfast Casseroles/bbr /Serves 2br /br /1/2 cup pickled green chilesbr /1/3 cup frozen corn br /1 green onion br /1 cup shredded Pepper Jack cheesebr /1/4 teaspoon ground cuminbr /1/2 cup 1% milkbr /3 large egg whitesbr /2 large eggsbr /1/4 teaspoon saltbr /pinch dry mustardbr /Tabasco pepper sauce to tastebr /1/4 teaspoon paprika (or ground chipotle)br /br /Preheat the oven to 400 F with the rack in the middle of the oven.br /br /Prepare two ramekins (295 ml/10 oz.) by spritzing very lightly with olive oil. Place the ramekins on an edged baking sheet for easy manoeuvring. br /br /Drain the chiles very well, squeeze dry with a paper towel, and mince. Rinse the corn in a strainer under very hot water until thawed. Drain very well, and squeeze dry with a paper towel. Finely mince the green onion. Divide the chiles, corn, green onion, and cheese equally between the two ramekins. Sprinkle with the cumin.br /br /Combine the eggs, egg whites, milk, salt, dry mustard, and Tabasco sauce, and whisk or blend until smooth. Pour the egg mixture over the vegetables and cheese in each ramekin. Sprinkle with paprika (or chipotle, or ancho).br /br /Slide the baking tray with the ramekins into the oven for about 25 - 30 minutes, or until the top is domed and the dish appears set when jiggled. Serve in the ramekins.br /br /

Directions

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