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Chili Relleno Breakfast Casserole Recipe

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This recipe for Chili Relleno Breakfast Casserole, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brittny Stahler
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-4oz cans green chilies, diced
1 lb. jack cheese, shredded
1 lb. sharp cheddar cheese shredded
5 eggs separated
1 T. flour
1/4 tsp. salt, optional
1/8 tsp. pepper
1/2 tsp. cumin or to taste
2 medium tomatoes sliced

Directions:
Directions:
Mix chilies and cheese in a buttered 2qt. casserole. Mix together egg yolks, milk, flour, salt, pepper and cumin. Beat egg whites until stiff, fold into egg yolk mixture. Pour over chili and cheese, poking with a knife to ooze through. Place sliced tomatoes on top. Bake for 30-45 minutes at 325 or until knife comes out clean.

 

 

 

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