Egg & green chili casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Monterey Jack cheese, |
| . shredded | ||
| 8 | ounces | Cheddar cheese, shredded |
| 2 | cans | Green chilies, (4oz), |
| . mild, chopped, drained | ||
| 1 | bunch | Green onions, chopped |
| 5 | Eggs | |
| 7 | Egg whites | |
| 3 | tablespoons | Yogurt, plain |
| 1 | Tomato, thinly sliced | |
Directions
Coat a 3-quart glass baking dish with nonstick cooking spray. Combine the cheeses, chilies and green onions. Spread evenly on the bottom of the dish.
Beat together the eggs, egg whites and yogurt. Pour over the cheeses, making space with a fork so eggs will go through to the bottom. Cover and refrigerate overnight.
The next day, place, uncovered, in a cold oven. Bake at 350øF for 15 minutes. Arrange sliced tomatoes along top of casserole and bake until done, about 15 to 20 minutes longer. Serve hot.
** Washington Times - Food section - 10 May 1995 ** "Mom's Day Brunch"
Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-25-95