Betty’s Eggs Olé

“I wasn’t sure I’d be that impressed by this dish, but it is surprisingly good. Serve it with brunch or make it part of a Mexican themed breakfast.” – April Ferre

Betty’s Eggs Olé

Course: Breakfast
Cuisine: Mexican


  • Butter or Oil To Grease Pan
  • 2 7-Ounce Cans Whole Mild Green Chilies
  • 1 Pound Monterey Jack Cheese
  • 12 Eggs
  • 16 Ounces Sour Cream
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • Pico de Gallo Optional
  • Avocado Optional


  • Preheat oven to 375 degrees. Grease bottom and sides of a 9×13-inch baking dish with butter or oil.
  • Break open the chilies and wash out seeds. Line the bottom of the baking dish with the chilies.
  • Slice the cheese into medium-sized pieces and place on top of chilies to cover evenly.
  • In a large bowl, beat eggs with sour cream until well blended. Add salt and pepper to taste. Pour mixture over chilies and cheese.
  • Bake uncovered for 30 to 40 minutes. The eggs are done with a knife inserted into the dish comes out clean.
  • Top with Pico de Gallo and sliced avocado if desired.

1993 Recipe – Jean Hansen, 2020 Updated Recipe – April Ferre

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