Egg and chile casserole recipe

Egg and Chile Casserole recipe

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Ingredients:

8 slices bread pressed to fit pan

1 Tablespoon crushed oregano leaves

1 Teaspoon garlic salt

1 can (4 ounces) chopped green chilies

3 cups shredded sharp Cheddar cheese

3 cups shredded Monterey Jack cheese

7 eggs

2 cups water

3/4 cups dry milk

Instructions:

In a 9 x 13 inch greased pan, layer the first six ingredients in the order listed. Place eggs, water and dry milk in a blender. Blend very briefly and pour over the cheese. Refrigerate overnight.

Bake in a 325 degree oven for 50 minutes or until barely set.

Top with avocado if desired. Serve with salsa and sour cream.

Serves:8 to 10