There are feral hogs that need to be eliminated from the ranch, and I’m glad the hunters don’t want to hunt them, without having me cook their meals. It started out as just Saturday night dinner, but now includes “catering breakfasts” on Saturday and Sunday. The breakfast for Saturday was a bit of a challenge, because I cooked for Dot all day Friday, and she needed more than a few menu choices for the weekend. However, I managed to make fried potatoes and an egg casserole for the hunters (and deliver them Friday evening). A couple kinds of tortillas, and some picante sauce rounded out the morning menu. I’ll make Sunday breakfast when I’m there to cook Saturday dinner.
I don’t use very many “prepared” foods, but when I was shopping at an HEB Plus, there were some great looking frozen potatoes with peppers and onions. I cooked those to go with the egg casserole.
Ingredients
- 2 cans chopped green chilies (8 oz total)
- 1 lb Monterey, grated
- 1 lb sharp cheddar, grated
- 2 ½ tsp dry minced onion
- 1 lb cooked chorizo (optional)
- 6-8 eggs
- 1 small can evaporated milk
- 1 tsp granulated onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash Tabasco
Instructions
- Grease baking pan and spread chilies on bottom.
- Sprinkle on cheeses.
- Sprinkle on minced onion.
- Scatter chorizo over everything
- Beat eggs, milk, onion powder, salt, pepper, and Tabasco together. Pour over everything.
- Bake 350° for 20-25 minutes or until cooked through and bubbly.
- Serve with tortillas.