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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Egg Squares Recipe

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This recipe for Mexican Egg Squares is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bread slices
1 tablespoon butter
2 cups Cheddar cheese, shredded
2 cups Monterey Jack Cheese, shredded
1 can (4-ounces) chopped green chilies, drained
1/3 cup chopped green onions
6 eggs
1-1/2 cup milk
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon black pepper
Directions:
Directions:
Trim crush from bread and spread one side with butter. In 8-inch square baking dish, arrange bread, buttered side down, in one layer. Layer cheeses, chilies, and, green onions on the top.
In a medium-sized bowl, beat eggs with milk, paprika, cumin, and pepper until well blended. Pour egg mixture over cheese; cover and refrigerate at least 4 hours or over-night.
Preheat oven to 350 degrees. Bake 45 minutes or until center is set. Let stand for 15 minutes before cutting. To serve, cut into squares.
Number Of Servings:
Number Of Servings:
6

 

 

 

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