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jewels Mexican Egg Casserole

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  • jewels Mexican Egg Casserole

    jewels Posted February 20, 2006 07:26 PM
    MEXICAN EGG CASSEROLE

    1/2 cup flour
    1 tsp baking powder
    12 eggs, lightly beaten
    4 cups shredded monterey jack cheese (divided)
    1 can diced tomatoes with chilis (do not drain)
    1 small can mild chopped chilis
    4 green onions, sliced
    1/2 tsp hot pepper sauce
    2 TBS cilantro (fresh is best)
    salt and pepper to taste

    In a large bowl, combine the flour and baking powder. Add the eggs, 3 1/2 cup cheese, tomatoes, chillis, onions, hot pepper sauce, cilantro and salt and pepper. Pour into a greased 13X9X2 in baking dish. Sprinkle with the rest of the cheese.
    Bake uncovered at 400 for 15 minutes. Reduce heat to 350 bake for 30 minutes. Test if done by placing a knife in the center of the casserole, if it comes out clean it is done. Let stand for 5 minutes before cutting. May serve with salsa
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