Friday, January 21, 2011

Green Chile Egg Casserole

I love green chile, so anytime I come across a recipe with that in it I'm pumped! This was good. It's SUPER cheesy.

Green Chile Egg Casserole

2 – 4 oz. can diced green chiles
1 lb. shredded jack cheese
1 lb. shredded cheddar cheese
4 eggs, separated
1 can evaporated milk
½ tsp. salt
½ tsp. pepper
1 Tbsp. flour
Tomatoes for topping
Salsa for topping
*This dish must be prepared the night before baking.

Beat egg whites until stiff white peaks form, set aside. In a large separate bowl, beat yolks with a fork. Add one can of evaporated milk, salt, pepper, flour and green chiles. Mix well. Gently fold in egg whites.

Sprinkle mixed cheeses evenly in a 8 ½ x 11 casserole dish. Pour egg mixture evenly over cheeses and spread with a spatula. Cover and place in the refrigerator overnight.

Preheat oven to 325 degrees. Bake for 55 minutes.

Allow to rest for about 10 minutes before serving. Serve topped with sliced tomatoes and salsa on the side.

Serves 12.

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