Chilies Rellenos Egg Bake

Since cooking is such a big part of my life at Elk Lake, it seems quite amiss to not have at least an occasional post about life in the kitchen. Thus a few weeks back I introduced a new topic - FOOD! While this topic will never be the 'theme' of Elk Lake News, perhaps you will find one of our tasty treats worth trying in your own kitchen.

Last time I shared a favorite sweet breakfast treat. Today we will look at a simple savory dish dressed up by cooking it in one of my new favorites - silicone molds. While the muffins we looked at last time are enhanced - but minimally - with the mold, these egg bakes go from plain ole' eggs to a tasty work of art with the right mold. The mold I used is a star-shaped Demarle mold - my favorite for for most of my egg dishes.

The ingredients in this particular dish are quite simple. The primary ingredients are found in most kitchens - eggs, cheese, mild diced chilies. The others are just as 'normal' making this a great dish for any 'fancy' breakfast. And, they are even hearty enough for brunch or dinner. Furthermore, the recipe comes together quickly and these individual molds reduce the cooking time so the family 'cook' doesn't have to get up with the chickens to prepare that special birthday breakfast or Easter delight.

Chilies Rellenos Egg Bake

8 large eggs
1 cup sour cream
1/4 teaspoon salt
2-3 drops Tabasco sauce
2 cups shredded Cheddar Cheese (jack or Mozzarella can be substituted for part or all of the cheese)
2 (4 oz) cans chopped mild green chilies

1. Preheat your oven to 350 degrees.

2. Place your mold (a bundt pan works - even a cupcake pan will do the trick - but if you are not using a silicone mold, spray your pan with non-stick spray before filling) on a cookie sheet - the perforated kind is best if using a silicone mold.

3. In mixing bowl combine all but chilies and cheese. Mix well. Add chilies and cheese. Stir well. Pour into your prepared pan or mold. If using individual molds, I find it easiest to use a measuring cup to fill the molds.

This photo of the finished product gives a nice side view of the mold and the perferated pan which is ideal for even heat distribution (however, if you have a silicone mold but no perforated cookie sheet - never fear. I have used various molds on regular cookie sheets with equally delightful results).

4. Bake, uncovered about 25 minutes (if using cupcake pan or individual-serving molds) or about 45 minutes (if using a bundt pan or a larger mold). They are finished when they are no longer runny in the middle (for the smaller molds I merely touch the top lightly to be sure it is set up).

5. Allow to cool slightly (up to 15 minutes if using a full-size mold). The cheese in these eggs provides enough natural 'oil' they tend to pop right out of the pan - after 5 minutes cooling time for the individual serving-size molds. The primary no-no (if using a silicone mold) is allowing them to cool completely in the pan. Some baked goods become far too attached to their pans if allowed to spend that much time getting comfortable!

I am hard pressed to say what I like best about this breakfast dish. Is it the simplicity? I always love simple dishes which taste anything but simple. Is it their lovely presentation? Certainly presentation is important - and I can't think of a simpler way to improve one's presentation. Is it their taste? Certainly these little beauties live up to their looks. Perhaps it is a combination of all three - knowing I've served a hearty, tasty breakfast which didn't require too much effort and looks mighty pretty on the plate!

Lady of the Lake