Return to Content

Tex-Mex Breakfast Egg Casserole

Tex-Mex Breakfast Egg Casserole
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: 12 servings

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2