Serving Size / Yield
- 8 eggs
- 8 oz. sour cream
- 2 4-oz. cans chopped green chilies (mild or hot)
- 1 C. shredded Monterey Jack or Colby cheese
- 1 1/2 C. ham, diced
- 2 Tbs. butter
- 4 gratin dishes
Butter each gratin dish. Layer the bottoms with diced ham, then chilies, 2-3 dollops of sour cream, and some shredded cheese. Crack two eggs for each dish, and pour over sour cream. Continue building layers until everything is used, then spread the remaining shredded cheese on top. Cover each gratin dish with foil, and bake at 350 degrees for approximately 15 minutes. Remove foil, and bake for another 10 minutes at same temperature.
These can be assembled a day ahead of time and refrigerated, but in this case the eggs may take a bit longer to fully cook.