Tex-mex egg bake

6 Servings

Ingredients

Quantity Ingredient
1 pounds Cheddar cheese, grated
1 pounds Monterey Jack, grated
2 (4 oz.) cans diced green chilies
4 Eggs (separated)
½ teaspoon Salt
⅛ teaspoon Pepper
⅔ cup Evaporated milk, undiluted
1 tablespoon Flour
2 Tomatoes, sliced

Directions

Preheat oven to 325 degrees. Combine chilies and cheese in a well buttered pan or 2 quart casserole, 12x8x2. In a large bowl beat whites until stiff peaks form. In small bowl combine yolks, salt, pepper, milk and flour; mix until well blended. Then with rubber scraper gently fold whites into yolks. Pour this over the cheese and chili mixture. Mix with a fork. Bake for 30 minutes. Remove from oven and arrange tomato slices on top. Put back in oven and bake 30 minutes more. Serve at once.

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