Publisher Photo
Publisher Photo
This recipe is the staple vegetarian breakfast casserole at our brunch meetings.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 60 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 60 min.

Ingredients

  • 1 lb. sharp cheddar cheese, shredded
  • 1 lb. Monterey Jack cheese, shredded
  • 2 - 4 oz. cans diced green chilies, drained
  • 12 oz. can evaporated milk
  • 1 T. flour
  • 6 eggs
  • Garnishes: chopped tomatoes, sliced black olives, salsa, sour cream

Directions

Spray 13x9-inch baking dish with nonstick cooking spray. Spread cheeses and chilies evenly over bottom of pan. In bowl, mix eggs, evaporated milk and flour. Pour egg mixture over cheeses. At this point, the casserole can be covered and refrigerated overnight, if needed.
Bake at 350 F for 50-60 minutes. Serve warm with salsa, sour cream, tomatoes and olives on the side. Yield: serves 10
Notes: I was skeptical at first about an egg casserole smothered with salsa, olives, and sour cream, but this is outstanding.

  • 1 lb. sharp cheddar cheese, shredded
  • 1 lb. Monterey Jack cheese, shredded
  • 2 - 4 oz. cans diced green chilies, drained
  • 12 oz. can evaporated milk
  • 1 T. flour
  • 6 eggs
  • Garnishes: chopped tomatoes, sliced black olives, salsa, sour cream
  1. Spray 13x9-inch baking dish with nonstick cooking spray. Spread cheeses and chilies evenly over bottom of pan. In bowl, mix eggs, evaporated milk and flour. Pour egg mixture over cheeses. At this point, the casserole can be covered and refrigerated overnight, if needed.
  2. Bake at 350 F for 50-60 minutes. Serve warm with salsa, sour cream, tomatoes and olives on the side. Yield: serves 10
Notes: I was skeptical at first about an egg casserole smothered with salsa, olives, and sour cream, but this is outstanding.

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