• 2 cans green chilies (4-oz. each, drained)
  • 1 lb. Monterey Jack cheese, grated
  • 1 lb. Cheddar cheese, grated
  • 4 eggs, separated
  • 2/3 cup canned evaporated milk
  • 1 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tomatoes (medium, sliced)


Preheat oven to 325 degrees. Remove seeds from chilies and dice. Combine grated cheese and chilies in large bowl. Turn into a well buttered, shallow 2 qt. casserole. In large bowl, beat egg whites at high speed until stiff peaks form. In small bowl, mix egg yolks, milk, flour, salt and pepper until well blended. Gently fold beaten egg whites into egg yolk mixture using a rubber spatula. Pour egg mixture over cheese in casserole and using a fork, ooze it through cheese. Bake 30 minutes. Remove from oven and arrange sliced tomatoes around edge of casserole. Bake another 30 minutes, or until a knife comes out clean. Garnish with a sprinkling of chopped green chilies.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Tex-Mex Breakfast Casserole