Aside from being tasty and spicy, this breakfast bake is a great way to use stale bread or cornbread. It's also a wonderful way to start the day.
"*" See Kitchen Notes for more information or links to special ingredients.
Spread the onion, green chile, olive (if using) and cheese evenly across the cornbread.
Leftover bread / cornbread – The amount of bread you use is variable. For me, the ideal amount is about 1/2 cup per serving. You only need a sparse layer on the bottom of the dish. Too much bread and the result will be too bready and not enough of the green chile and egg flavor.
Onion – Because the onion is initially raw, it maintains some crispiness in the baking process. Sweet onion yields a mild onion flavor, whereas other onions yield a little more intense onion flavor (which I love). If you’re not an onion fan, use the sweet onion or substitute the onion with bell pepper or some other vegetable.
Cheese – A Mexican cheese like Cojita or Queso Fresco also works. It just doesn’t melt as much as the Jack or cheddar, but it provides it’s own unique flavor which is complementary to the green chile.
Spices – A variety of herbs and spices can be used. Just try to make what you use complementary to the green chile. Many times I just use 1/2 teaspoon green chile spice blend.
Dishes: au gratin or casserole – Personally, I prefer using the au gratin dishes. The dish does bake faster and it’s fun eating out of the baking dish.
Baking time - The single servings cook faster (25 minutes). The single casserole dish usually requires at least 35 minutes.
Additional ingredients - There are endless possibilities with this dishes. Below are several ingredients that you can use to change up the flavors and to use what you have on hand.
Recipe author: MJ of MJ's Kitchen