Title: Tex-Mex Egg Bake
Categories: Mexican Eggs
Yield: 6 Servings
| 1 | lb | Cheddar cheese, grated |
| 1 | lb | Monterey Jack, grated |
| 2 | | (4 oz.) cans diced green chilies |
| 4 | | Eggs (separated) |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2/3 | c | Evaporated milk, undiluted |
| 1 | tb | Flour |
| 2 | | Tomatoes, sliced |
Preheat oven to 325 degrees. Combine chilies and cheese in a well buttered
pan or 2 quart casserole, 12x8x2. In a large bowl beat whites until stiff
peaks form. In small bowl combine yolks, salt, pepper, milk and flour; mix
until well blended. Then with rubber scraper gently fold whites into
yolks. Pour this over the cheese and chili mixture. Mix with a fork. Bake
for 30 minutes. Remove from oven and arrange tomato slices on top. Put
back in oven and bake 30 minutes more. Serve at once.