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Tex-Mex Breakfast Egg Casserole

Yankee Plus Dec 2015


Tex-Mex Breakfast Egg Casserole
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  • 12 eggs, beaten
  • 2 17-ounce each cans cream-style corn
  • 2 4-ounce each cans chopped green chilies, drained
  • 2 cups extra sharp cheddar cheese, grated
  • 2 cups Monterey Jack cheese, grated
  • 1 tablespoon instant grits
  • 1-1/2 teaspoon Worcestershire sauce
  • dash black pepper


Preheat oven to 325 degrees F. In a large bowl combine all ingredients; beat until well mixed. Pour into 9x13-inch baking dish (sprayed with no-stick product) and bake for 1 hour or until firm to the touch and lightly browned on top. Serve immediately. Refrigerate leftovers. Serve with fresh salsa amd sour cream on the side.
Updated Sunday, April 21st, 2002

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