Cheesy Green Chili Egg Casserole

My breakfast meal prep almost always includes an egg bake that can be easily divided and store well for a few days. I made a casserole this week that holds together a bit more firmly, thanks to the addition of a bit of flour. Plus, the simplicity of the ingredients didn’t require a trip to the store.
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Cheesy Green Chili Egg Casserole
8 eggs
1 cup milk
2 tablespoons flour
1 1/2 cups shredded cheddar cheese
1 4-ounce can diced green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
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Preheat oven to 350 degrees F. In a medium mixing bowl, whisk together flour and milk until smooth. Crack eggs into bowl, add salt and pepper and whisk until frothy.
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Sprinkle half of the cheese into the bottom of an 8×8 baking dish. Dollop chili peppers onto cheese. Pour egg mix over and sprinkle the top with the remaining cheese. Bake for 30 minutes.