Prepare Egg Mixture
In a mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and pepper until smooth. (Add cumin or chili powder here if using.)
Assemble Casserole
Pour the egg mixture evenly over the layered chiles and cheese.
Bake
Bake uncovered for 35–45 minutes, or until golden brown and a knife inserted in the center comes out clean.
Cool Slightly & Serve
Let cool for about 5–10 minutes before slicing. Serve warm with salsa, sour cream, or fresh cilantro if desired.
📝 Notes:
You can substitute fresh roasted poblano peppers if you want a more authentic flavor.
This dish is low-carb and vegetarian (if you skip the meat).
Leftovers store well in the fridge for 3–4 days and reheat nicely in the microwave or oven.
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