Food
Tex-Mex Breakfast Egg Casserole
By Yankee Magazine|Apr 21 2002|
Yield:
12 servings
Ingredients
12 eggs, beaten
2 17-ounce each cans cream-style corn
2 4-ounce each cans chopped green chilies, drained
2 cups extra sharp cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 tablespoon instant grits
1-1/2 teaspoon Worcestershire sauce
dash black pepper
Instructions
Preheat oven to 325 degrees F. In a large bowl combine all ingredients; beat until well mixed. Pour into 9×13-inch baking dish (sprayed with no-stick product) and bake for 1 hour or until firm to the touch and lightly browned on top. Serve immediately. Refrigerate leftovers. Serve with fresh salsa amd sour cream on the side.
