Egg and chile casserole recipe
Egg and Chile Casserole recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
- 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
Reference: Egg and chile casserole recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 14 times, 1 visits today)
