Friday, June 4, 2010

Egg Casserole

Egg Casserole
From the kitchen of Diana Brewster

20 Eggs
2 Cups of Shredded Mexican 4 Cheese or a cheese of your choice
1 lb Sour cream fat free
2 Cans of Green Chilies
2 lbs of any meat (cooked) bacon, sausage, ham.
salt and pepper to taste
Konriko Greek Seasoning or some other type of seasoning of your choice such as onion or garlic

Bake in greased 9x13 pan at 400 degrees for 1 hour. Or bake them in muffin tins/well greased and freeze them for individual consumption. Note: This is an excellent breakfast for the early rising husband who desires a full breakfast in the mornings.

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