When you have an especially good day, do you try to figure out what caused it? Sometimes something exceptionally wonderful has happened, and the cause is obvious, but what about those days when nothing was out of the ordinary, but everything just fell into place? I’m noticing that there are a couple of things I can do that set me up for a good day. Humor me, and I’ll share my strategy with you.
The first thing I like to do is make my bed right away. Are you a faithful bed maker? If I don’t make my bed, I might climb back in. My room feels messy, and I have to deal with guilt because I know if my sweet mother popped over she would wonder what was wrong with me and what prevented me from making my bed. Plus I really do need the surface area of a made bed to fold laundry on. So on a good day I pop out of bed, pull up the covers, and arrange all TEN pillows just so.
The second thing I do on a good day is get a bit of a work out in. I’m really not hard core about this, and if it’s too strenuous I won’t do it. Just something to get the heart pumping a little, and keep everything from turning to mush. A walk/jog, a bike ride, or a little series of stretching and strengthening in front of the bathroom mirror. This is when my husband comes in and heckles me. So annoying! But I usually forgive him.
Lastly, I need to eat a good breakfast. More than just cereal or a granola bar. This girl needs eggs! When I do, I have more energy and feel less like snacking. Sometimes I don’t make time for them, and just grab something portable on the way out the door. You can bet I’m back in the kitchen with a hungry tummy an hour later.
This is why I love egg bakes! They are so easy to assemble, and then they taste great both the day you make them, and reheated on the busy mornings to follow. They are also a great way to feed a hot breakfast to a crowd.
This Green Chile Egg Bake has an extra protein boost to keep you going through the day because it is made with Greek yogurt. I love how creamy the texture is, and it has a really nice little kick from the chiles. Not too spicy though. I also added some corn, which adds a sweet crunch. You’ll love how quickly this recipe comes together, especially if you use your blender!
First, you put corn, half of the chiles, and cheese into a well greased baking dish.
Then you put your eggs, Greek yogurt, flour, baking powder, salt, and the rest of the green chiles into the blender.
I am ecstatic about my new Blendtec (I almost said eggstatic but resisted at the last minute). I’m seriously amazed at what it can do. You’ve all probably heard it’s the way to go for smoothies, and we have made those almost every morning, but I’ve been using it for so much more than that. I’ve made Homemade Hummus, a graham cracker pie crust, breadcrumbs, oat flour, salad dressing, copycat Lara Bars, and crepe batter! It’s so versatile. I’m pretty picky about which appliances I actually keep out on the counter, but this one has proven it’s worth and earned its very own private parking spot in the middle of my lovely little kitchen. My mini food processor actually died recently, and I had no idea my Blendtec would easily replace it.
This thing is slick and powerful too. The first time I used it, I thought it would create enough lift to fly around the kitchen. Thankfully, it stayed put. I love the touch screen display and preset buttons for batters, ice crush, smoothies, ice cream, whole juice, and soup. It is so easy to clean too. After using it, you just add some warm water and dish soap and blend again. After making smoothies for years in my old blender, I did have to adjust the ratio of liquids and solids in my go-to smoothie recipes.
I use the WildSide jar for smoothies and slushes, and the Twister jar for thicker things and smaller batches like this egg bake batter. The Twister jar has a lid that scrapes the sides of the jar as you blend.
I just pressed the “Batter” button and then poured it over the corn, chiles, and cheese.
Bake until the center is just set, and you are good to go! Told you it was a cinch!
I love that crackled golden crust on top! Add your favorite toppings or just keep it plain. I like it both ways.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup cheese, shredded (I used co-jack)
- 1 cup corn (white or yellow, frozen or canned)
- 2 ounces (1/2 can) chopped green chiles
- 6 eggs
- 3/4 cup plain nonfat Greek yogurt
- 2 tablespoons melted butter
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces (1/2 can) chopped green chiles
- Toppings: Sour cream, avocado, cilantro, corn
- Preheat oven to 350 degrees.
- Sprinkle cheese, corn, and green chiles evenly into the bottom of a well greased 1 1/2 quart baking dish.
- Place eggs, Greek yogurt, melted butter, flour, baking powder, salt and the 2 remaining ounces of green chiles into a blender. Blend for 10-15 seconds or until you have a smooth batter.
- Pour the batter over the top of your cheese, corn, and chiles, and mix gently.
- Bake for 37-39 minutes. The top should be browned, and the center should be just set.
* You will use a 4 ounce can of chopped green chiles for this recipe. One half is used in the first part of the recipe, and the other half goes into the blender with the eggs.
- Serving Size: 1 Serving
- Calories: 255
- Sugar: 3.3g
- Sodium: 365mg
- Fat: 15g
- Saturated Fat: 7.6g
- Unsaturated Fat: 6.3g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 1.1g
- Protein: 15g
- Cholesterol: 216mg