New Mexico Egg Casserole
New Mexico Egg Casserole is an moderately easy dinner. Made with 4 (4 oz) cans diced green chiles, 10 eggs, separated, 1 lb. longhorn cheese, grated, 1 lb. monterey jack cheese, grated and 1 c. milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Spray 9 x 13 metal pan with Pam.
Preheat oven to 325 degrees.
Line bottom of pan with two cans of the chiles.
Spread longhorn cheese over the chiles.
Cover with remaining two cans of chiles.
Spread Monterey Jack cheese over top.
Beat egg whites until stiff.
Set aside.
Beat yolks slightly with milk and seasonings.
Add yolks to whites; pour over layers of chile and cheese and smooth top.
Bake 45 to 60 minutes or until firm. Serves 12 for brunch.
π· Perfect Pairings
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