Ingredients

2 7-ounce cans of diced Ortega chiles*
1 4-ounce can of fire roasted diced Ortega chiles*
1 5-ounce package of seasoned croutons
1 ½ cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepper jack cheese
8 eggs
1 pint half-and-half
1 ½ cups milk
1 ½ teaspoons dry mustard
1 tablespoon minced onion
Salt and pepper to taste

*Optional 1 pound pork sausage instead of chiles

Directions

  1. In a lightly greased 9×13 inch baking dish, arrange the croutons in a single layer. Layer with cheddar cheese, Swiss cheese, and pepper jack cheese. Top with the drained Ortega chiles.
  2. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the Ortega chiles, cheese and croutons. Cover and refrigerate overnight.
  3. The next morning, bake in an oven preheated to 350 degrees F for 45 to 60 minutes. Let stand for 20 minutes before serving.

Makes: 12 servings
Total Time: 15 to 20 minutes prep time,
1 hour 15 minutes cook time


About the Chef

Name of Chef: Nanci Hunter
Family: Two kids – Travis and Sarah. Two grandkids, Charlize and Kingston, with one more grandson, Hendrix, on the way. Travis and Sarah both grew up in Vista and enjoyed participating in all the activities the community had to offer. Now Sarah and her family have moved back here so we get to do it all again!
Community: Shadowridge
Interests: My family!
Favorite Local Spot: Moonlight Amphitheatre
About the Recipe: I was looking for a quick and easy breakfast casserole (I’m not much of a cook) to make for my family on Christmas morning – something to have after the presents are opened and before we join the other family members for a big dinner. I chose this recipe because it could be prepped the night before, I could modify to make it vegetarian, and it had the word “zippy” in the title! It’s become a favorite with my kids and grandkids.
About the Chef: My name is Nanci Hunter and I’ve lived in Vista for almost 34 years. I’m really not much of a cook, so submitting a recipe to a publication is not something I ever thought I’d do. My family and friends will find this very amusing!