Egg & Green Chili Casserole Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Monterey Jack cheese,
. shredded,
8 ounce: Cheddar cheese, shredded
2 can: Green chilies,, (4oz),
. mild, chopped, drained
1 bunch: Green onions, chopped
5: Eggs,
7: Egg whites,
3 tbsp: 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 350
F 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 ** "Moms Day
Brunch"
Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95
Source from luhu.jp
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 350
F 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 ** "Moms Day
Brunch"
Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95
Source from luhu.jp