Egg & Cheese Casserole

Serves: 5
Total Calories: 517


1 (14-ounce) can whole green chili (remove all seeds)
8 corn tortillas (tear into pieces 1 1/2 inches)
3 cups Cheddar cheese (shredded)
2 tomatoes (sliced and remove all the seeds) (medium size)
12 eggs
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
3 cups Jack cheese (shredded)


Grease a 9 x 13 inch pan. Line bottom with green chilies. Cover bottom with tortilla pieces. Spread with Cheddar and Jack cheese. Over cheese, place the sliced tomatoes (seeds removed).

In a large bowl, beat eggs, milk, salt, pepper, cumin, garlic powder and onion salt; beat until frothy.

Pour over tortilla pieces, both cheeses and tomatoes. Sprinkle with paprika.

Bake uncovered at 350 degrees for 40 minutes or until set. Let stand 10 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 517
Calories from Fat: 272

This Egg & Cheese Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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