Tuesday, March 2, 2010

Easy Egg Casserole

{What you need}

15 beaten eggs

1 lb. sharp or medium cheddar cheese, grated

2 small cans chopped green chilies, drained

{Possible toppings}

sour cream



bacon bits


green onions


cut tomatoes


Stir cheese and chilies into beaten eggs. Pour into a greased 9x13 inch dish.

Bake at 350 degrees for 20-25 minutes or until set.

Do not over-bake!

Cut into squares and serve buffet style with toppings laid out to choose from.

The only trick is to make sure you don’t cook it too long. As soon as I can move the pan without the center of the eggs moving I take it out.

This dish is great for brunches, showers, and larger parties, etc...

It is so easy and makes loads at a time!

(Compliments of Sandi Eberhardt)

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