Tex-mex egg bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cheddar cheese, grated |
| 1 | pounds | Monterey Jack, grated |
| 2 | (4 oz.) cans diced green chilies | |
| 4 | Eggs (separated) | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅔ | cup | Evaporated milk, undiluted |
| 1 | tablespoon | Flour |
| 2 | Tomatoes, sliced | |
Directions
Preheat oven to 325 degrees. Combine chilies and cheese in a well buttered pan or 2 quart casserole, 12x8x2. In a large bowl beat whites until stiff peaks form. In small bowl combine yolks, salt, pepper, milk and flour; mix until well blended. Then with rubber scraper gently fold whites into yolks. Pour this over the cheese and chili mixture. Mix with a fork. Bake for 30 minutes. Remove from oven and arrange tomato slices on top. Put back in oven and bake 30 minutes more. Serve at once.