Egg and Chili Casserole
I’m sure you’re tired of breakfast recipes by now… but I’ve got another one. Not a sweet one this time, but a savory, cheesy good dish. Hopefully with a side of warm biscuits!
From:
Heavenly Treats, Selected Recipes from Saint Vincent de Paul School & Church, 1988
Egg and Chili Casserole, as provided by Mary Nelson
1 lb. Monterrey Jack cheese, grated
1 lb. cheddar cheese, grated
2 (4-oz.) cans chopped green chiles
1 Tbsp. flour
2/3 c. evaporated milk
4 – 6 eggs, separated
Pepper to taste
2 sliced tomatoes
Combine cheese and chiles. Mix together flour, milk, egg yolks, and pepper, and add to cheese and chiles. Beat egg whites until stiff and fold into cheese mixture. Pour into a greased 13x9x2” pan and bake at 350° for 20 minutes. Top with tomato slices and bake 10-15 minutes more.
