HATCH GREEN CHILE AND TOMATO EGG CASSEROLE {GLUTEN FREE, VEGETARIAN}

Helllllllo! Happy Monday! There are two things that are special about this week. And when I say special, I mean eventful for us Texas/American folk.

First, it’s Hatch Green Chile Season. This means Hatch Green Chile Festivals take place and all over New Mexico and even make it to the stores in Texas! People go bonkers over Hatch Green Chiles and roast them outside the store every day. You think I’m joking, but I’m not. People like their Hatch Green Chiles… A LOT. Just check out the chile fest site for proof!

Hatch Green Chile and Tomato Casserole! A healthy gluten free casserole with the fresh taste of hatch green chiles and tomatoes make for a super easy and quick dinner recipe. Great for vegetarians or hungry carnivores. #recipe on cottercrunch.com

And secondly, it’s the first week back to school for most districts in Texas! Yay school season! Haha, I know what you are thinking. “Why does that mean anything to you? You don’t have kids Lindsay.”

Yes, yes, I know we are kidless. But, hear me out. We may not have kids but I do make a lot of kid friendly recipes for my husband’s athletes and for my nieces and nephews. They are always looking for ways to make more family friendly gluten free  meals . Especially ones that are quick and full of rich nutrients to fuel them for their activities/sports!

INGREDIENTS

• 4- 5 large pieces of gluten free bread crusts or about 2 cups cubed (I used whole grain gluten free)
• 1- 1.5 cups diced green chiles or 2-3 whole medium hatch green chiles diced (roasted )
• 2 medium tomatoes sliced thin
• 1-2 tbsp olive oil
• 6 -8 large eggs (the more you use the thicker the casserole)
• 1 cup almond milk (or milk of choice)
• 1 tsp favorite seasoning mix (I used adobe mix which includes garlic, onion, oregano, sea salt, chili pepper, and black pepper)
• 1 tbsp chopped cilantro (or basil works too)
• 2 oz provolone cheese (or non dairy cheese)
• optional — Feel free to add in sausage or chicken for more protein
• salt/pepper to taste

INSTRUCTIONS

1. Preheat oven to 350F. Spray a large casserole dish with a little cooking oil. Next lay out your crusts on the bottom. Then layer the diced green chiles, tomatoes, cheese, and 1/2 tbsp cilantro over the crusts.
2. Drizzle 1-2 tbsp olive oil evenly over the layers.
3. in another bowl, combine your eggs, milk, and seasoning mix. Additional salt/pepper if desired. Whisk or beat until the mixture looks uniform.
4. ......................................

for full recipes please see : www.cottercrunch.com

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