Loaded Cheesy Bacon & Green Chile Squares
Loaded Cheesy Bacon & Green Chile Squares
Ingredients
- 16 ounces sharp cheddar cheese, shredded
- 16 ounces Monterey Jack cheese, shredded
- 12 ounces bacon, cooked crispy and crumbled
- 4 ounces diced green chiles, drained
- 4 large eggs
- 12 fluid ounces evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed Mike's Hot Honey, for drizzling (optional)
- as needed non-stick cooking spray
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch rectangular baking pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the shredded sharp cheddar cheese, Monterey Jack cheese, crumbled cooked bacon, and drained diced green chiles. Toss gently with tongs to distribute the ingredients evenly.
⏱️ 5 min
- 3
In a separate medium bowl or large measuring cup, crack the large eggs. Pour in the evaporated milk, then add the salt and black pepper. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 3 min
- 4
Pour the whisked egg and milk mixture over the cheese, bacon, and chile mixture in the large mixing bowl. Using tongs, mix thoroughly until all the solid ingredients are evenly coated with the liquid.
⏱️ 4 min
- 5
Transfer the entire mixture into the prepared 9x13 inch baking pan. Spread it out evenly with a spatula, ensuring the top is relatively flat.
⏱️ 3 min
- 6
Bake for 30-35 minutes, or until the top is golden brown and bubbly, and the center is set. A knife inserted into the center should come out mostly clean.
⏱️ 35 min•🌡️ 375
- 7
Remove the baking pan from the oven and let it cool for 5-10 minutes before cutting into squares. This allows the squares to set and makes them easier to cut.
⏱️ 5 min
- 8
Serve warm. Optionally, drizzle individual squares with Mike's Hot Honey before serving for an extra kick.
Kitchen Tools
Nutrition Facts (per serving)
Loaded Cheesy Bacon & Green Chile Squares
Ingredients
- 16 ounces sharp cheddar cheese, shredded
- 16 ounces Monterey Jack cheese, shredded
- 12 ounces bacon, cooked crispy and crumbled
- 4 ounces diced green chiles, drained
- 4 large eggs
- 12 fluid ounces evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed Mike's Hot Honey, for drizzling (optional)
- as needed non-stick cooking spray
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch rectangular baking pan with non-stick cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the shredded sharp cheddar cheese, Monterey Jack cheese, crumbled cooked bacon, and drained diced green chiles. Toss gently with tongs to distribute the ingredients evenly.
⏱️ 5 min - 3
In a separate medium bowl or large measuring cup, crack the large eggs. Pour in the evaporated milk, then add the salt and black pepper. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 3 min - 4
Pour the whisked egg and milk mixture over the cheese, bacon, and chile mixture in the large mixing bowl. Using tongs, mix thoroughly until all the solid ingredients are evenly coated with the liquid.
⏱️ 4 min - 5
Transfer the entire mixture into the prepared 9x13 inch baking pan. Spread it out evenly with a spatula, ensuring the top is relatively flat.
⏱️ 3 min - 6
Bake for 30-35 minutes, or until the top is golden brown and bubbly, and the center is set. A knife inserted into the center should come out mostly clean.
⏱️ 35 min•🌡️ 375 - 7
Remove the baking pan from the oven and let it cool for 5-10 minutes before cutting into squares. This allows the squares to set and makes them easier to cut.
⏱️ 5 min - 8
Serve warm. Optionally, drizzle individual squares with Mike's Hot Honey before serving for an extra kick.