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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chile Rellano Breakfast Casserole Recipe

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This recipe for Chile Rellano Breakfast Casserole is from The loraas 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:  
6 cans diced Ortega brand green chilies
1 lb. Monterey Jack cheese, shredded
1 dozen eggs
2 cups sour cream
1 tsp. salt
1 lb. grated cheddar cheese, shredded
Directions:
Directions:
Preheat the oven to 350º. Butter a 9x13 casserole dish. In the casserole, alternate chilies and one kind of cheese, then chilies and second kind of cheese. Add the salt to the sour cream and set aside. Separate the egg whites from yokes. Beat the egg whites until stiff and set aside. Beat egg yolks until thick and add sour cream mixture and beat.
Fold yolks and egg whites together. Pour over chile mixture. Bake for 50-60 minutes. Serve with salsa.

 

 

 

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