"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Egg Squares Recipe

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This recipe for Mexican Egg Squares, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Thrasher-Waller
Added: Friday, June 5, 2009

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
teaspoon ground cumin
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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