Preheat your oven to 350°F (175°C). This will ensure that your bake cooks evenly.
Lightly grease your 9x13 inch baking dish with non-stick spray or a drizzle of olive oil to prevent sticking.
Open the can of roasted green chiles and carefully spread them evenly across the bottom of the baking dish. If you’re using fresh chiles, roast and peel them beforehand.
Sprinkle half of the grated Four-Cheese Mexican blend cheese over the chiles. If you’re using green onions, add them here as well for an extra layer of flavor.
In a mixing bowl, combine the eggs, half and half, ground cumin, and chili powder. Whisk until the mixture is smooth and well combined.
Carefully pour the egg mixture over the layered cheese and chiles in the baking dish, ensuring it’s evenly distributed.
Sprinkle the remaining cheese on top of the egg mixture for a gooey, cheesy finish.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the eggs are set.
Once done, remove the dish from the oven and let it cool for a few minutes. Cut into squares and serve warm, garnished with additional green onions if desired.
