"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Jalapeņo Pie - Breakfast Casserole Recipe

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This recipe for Jalapeņo Pie - Breakfast Casserole, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Stewart
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 12 -14 ounce jar jalapeņo slices - drained
3 cups regular grated sharp cheddar cheese (do not use fine grate)
9 eggs - beaten - add a bit of water - 1/8 cup

Directions:
Directions:
Layer jalapeņo slices in bottom of Pyrex dish. Cover with grated cheese. Pour beaten eggs/water mixture over cheese. Bake 45 minutes to one hour - a toothpick should come out clean. Let cool at least 15 minutes - this makes it easier to cut.

Personal Notes:
Personal Notes:
Don't pour egg mixture until ready to bake.
Amounts of jalapeņo, cheese, and eggs can be adjusted to taste.
It is also good with crumbled cooked bacon or cooked sausage layered between jalapeņos and cheese.

 

 

 

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