I can't remember where we got this recipe, or even when we started making it, but it wouldn't be Easter brunch without this Mexican Egg Casserole. As my younger son likes to say, "it's tradition!"
We always make a double batch, because my extended family is like a bunch of locusts - they swoop in and the food is gone five minutes later. And.... I have no pictures of this delicious casserole. Before I started blogging I wasn't in the habit of taking pictures of my food, but I promise to get better!
MEXICAN EGG CASSEROLE
2 7oz. cans whole green chilis
8oz. cheddar cheese, shredded
8oz. monterey jack cheese, shredded
1/2 cup milk
16oz. carton sour cream
salt and pepper to taste
Split apart and flatten chilis, then place them on the bottom of a 9x12 casserole dish. Sprinkle cheese over top of chilis.
Beat eggs, milk, sour cream, salt and pepper together. Pour gently over cheese.
Bake for one hour at 350 degrees until eggs are firm and top is browned. Serve with salsa and sour cream.
Have a wonderful weekend!