Great for breakfast, and fantastic for brunch. This easy-to-fix egg casserole includes two cheeses and plenty of green chilis. Serve it for brunch with Buttermilk French Toast and Country Potatoes for a delicous menu combination!
Preheat oven to 350° and grease a 13"x 9" glass baking dish or spray with Pam.
In a small bowl or measuring cup whisk together the evaporated milk, eggs and flour.
Combine cheeses but set aside about ½ cup for the topping.
Spoon one can of green chili peppers in a baking dish, then layer half the cheese on top.
Pour about half the milk mixture over the chilis and cheese.
Repeat with another layer using the second can of green chilis, the remaining cheese and milk mixture.
Pour tomato sauce over the last layer and bake for 30 minutes.
Sprinkle with the reserved cheese and bake for about 20 minutes or until hot and bubbly and a knife inserted near the center comes out clean.
Notes
Green Chili Egg Casserole stores well in the refrigerator for 3-5 days which makes for quick delicious breakfasts on the go. Serve it with Easy, Restaurant-Style Mexican Fried Rice for a delicious flavor combination.