STOCKPILE COOKING - BREAKFAST CASSEROLE

I love when readers send me recipes, It gives me a chance to try something new that I may not have ever attempted to make otherwise!

 Here is a great recipe to use up some of the extra eggs we all have around our house right now (EASTER)!!


Thank you Sherié Northup for this great recipe!  I can't wait to try it!

John Wayne’s Favorite Casserole
2 cans (4 oz.) green chilies, drained & diced
1 lb. Monterey Jack Cheese, coarsely grated
1 lb. Cheddar Cheese, grated (we like sharp)
4 Egg Whites
4 Egg Yolks
2/3 C. canned Evaporated milk, undiluted
1 Tbsp. flour
½ tsp. salt
1/8 tsp. pepper
2 Medium Roma Tomatoes, thinly sliced
Toss Salad on the side is optional

Preheat oven to 350 F. In a large bowl, combine grated cheeses and chilies. Turn into well-buttered shallow 2 Qt. casserole dish. In large bowl with electric mixer on high speed, beat egg whites just until stiff peaks form.
In small bowl of electric mixer, combine egg yolks, milk, flour, salt & pepper. Mix until well blended.
Using a rubber spatula, gently “fold” beaten whites into yolk mixture. Pour egg mixture over cheese mixture in casserole and using a fork, gently “ooze” it through the cheese. Bake for 30 minutes. Remove and arrange thinly sliced tomatoes, overlapping around edge of casserole dish. Return to oven and bake another 30 minutes longer until knife inserted comes out clean. Serve with a toss salad. This is even better reheated the next day!


Sherié Northup