I’d like to thank jetlag for allowing me to conquer my fear of producing breakfast foods. Also my boyfriend, for tolerating my awkward sleeping schedule and the large influx of egg consumption in his diet.
This recipe generated from a combination of a million others, mostly from a weirdly stocked fridge (minimal veggies, lots of cheese). I’m certain this could be made healthier by using egg whites and lean turkey.. Perhaps next time (but probably not).
The one internal debate I dealt with was to add bread, or not add bread. Lots of bakes are breadless, while others become almost a suffle by adding bread. If you know me, you know I went the bread option.
Whole Wheat Bread
Low-Fat Cream Cheese
Low-Fat Skim Cheese
Fresh Green Chilis, or 1 Can
Lean Turkey or Ham or Bacon or even Sausage.. Any Meat – or, No Meat at All!
Milk (Water Works in a Pinch)
1. Preheat oven to 350. Spray a 9in small pan with nonstick cooking spray. Layer with green chilis. Top with cream cheese.
2. Remove crusts from bread (this gives me childlike joy) and lay on top of chili/cheese mixture.
3. Mix eggs with 1 tablespoon of milk, or more depending on your preference. Beat with fork. Add cooked, shredded or chopped meat. Pour over bread/chili/cheese mixture.
4. Top with low fat cheese. Bake at 350 for 20 minutes, or until puffy and your house smells like chili cheese goodness.