Tex-mex Egg Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cheddar cheese, grated
1 lbs: Monterey Jack, grated
2: , (4 oz.) cans diced green chilies
4: Eggs, separated
1/2 tsp: Salt,
1/8 tsp: Pepper,
2/3 cup: Evaporated milk, undiluted
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp