January's Recipe: Green Chili Egg Cassarole

Welcome to 2009!

We'll start off the new year with one of our guests' all-time favorite recipes, Green Chili Egg Casserole. What's great about this recipe is that it's perfect for breakfast pot-lucks; it is made the night before and allowed to sit overnight. The next morning, all you have to do is pop it in the oven!

Green Chili Egg Casserole
325 degrees 50 minutes
9" x 13" glass baking dish sprayed with PAM or other non-stick spray.

4 slices of Texas Toast: butter slices, lay butter side down in pan.

4 c. Monterey Jack/Cheddar cheese, shredded. Layer over bread.

Beat eggs, and then beat in spices:
7 eggs
1 t. Mrs. Dash
1 t. salt
½ t. garlic powder (not garlic salt)
1 t. oregano

Mix into egg mixture:
½ c. (7 oz. Can) chopped green chilies
2 c. milk

Pour entire mixture over cheese in pan. Sprinkle with paprika. Cover, refrigerate
over night. Bake until golden brown. Let set 5 min. before cutting.

12 to 15 servings.

Note: recipe can be halved using 4 eggs, bake in 8"x8" pan.