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Dorothy's Eggs Recipe

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This recipe for Dorothy's Eggs, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Edge
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs, beaten
2 cans (17 ounces each) creamed corn
4 cups (1 lb) sharp cheddar cheese grated
2 cans (4 ounces each) whole green chilies, drained & chopped
1 T. Worcestershire sauce
1 T. salt
1/2 t. pepper

Directions:
Directions:
Preheat oven to 325 . In a large bowl combine all ingredients; beat until well mixed. Pour into a 13x9 oiled baking dish. (may be prepared in advance to this point. Cover and refrigerate up to 24 hours in advance.) Place in oven and back for 1 hour and 15 minutes or until firm to touch.

Number Of Servings:
Number Of Servings:
12 generous servings
Personal Notes:
Personal Notes:
Elizabeth used to make this casserole for special breakfasts like Christmas and Easter morning.

 

 

 

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