Quantcast

Tex-Mex Breakfast Egg Casserole

0.00 avg. rating (0% score) - 0 votes

Tex-Mex Breakfast Egg Casserole

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 9x13-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.

Comments

Leave a Comment

Enter Your Log In Credentials