Santa Fe Eggs

This is the breakfast casserole for people who don’t want to dirty more than a blender. Everything, eggs, milk, sharp cheddar and a can of green chiles, goes in together, gets buzzed for a minute, and pours straight into the dish.

As it bakes, the eggs puff and set into something between a frittata and a soufflé, with melted cheddar running through and pockets of mild green chiles bringing that unmistakable Southwestern warmth. The blender does the work of beating air into the eggs, which is what gives the bake its tall, tender lift.

There’s no crust and no flour anywhere, so it’s naturally wheat-free, and the whole thing is mostly hands-off once it slides into the oven.

Serve it the moment it comes out, while it’s still puffed and proud, with salsa, warm tortillas or a scoop of beans on the side.

Chef Tips

• Don’t overblend; one minute aerates the eggs without making them watery.
• Bake until just set in the center; an overbaked egg casserole turns rubbery and weeps.
• Drain the canned green chiles so the bake doesn’t go soggy.
• Use sharp cheddar for the most flavor; mild cheese gets lost.

Variations

• Stir in chopped cooked sausage, chorizo or ham.
• Use pepper jack for more heat and stretch.
• Add a handful of diced tomato or sliced scallion before baking.