Mexican Egg Casserole

4 cans chopped green chilies, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
1 cup chopped Ham
10 eggs
1 c. milk
1 c. or small can picante sauce

Layer in a greased 9×12-inch or larger baking dish, 2 cans chilies, cheeses, 2 cans chilies, ham.

Beat egg whites, beat yolks/milk, then fold in whites. Pour over chilies, cheese and ham.

Bake 350 degrees for 1 hour.

Add picante sauce. Bake 5 more minutes; cool.

Recipe submitted by Bonnie

Leave a Reply

Your email address will not be published. Required fields are marked *