Green Chile Egg Casserole

• 4 whole Eggs (Yolks And Whites Separated)
• 1 can (12 Ounce) Evaporated Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 Tablespoon Flour
• 2 cans (4 Oz. Size) Diced Green Chiles
• 1 pound Jack Cheese, Shredded
• 1 pound Cheddar Cheese, Shredded
• Sliced Tomato For Topping
• Serve With Salsa

1. *This dish must be prepared the night before baking.
2. Beat egg whites until stiff peaks form, set aside.
3. In a large separate bowl, beat yolks with a fork. Add one can of evaporated milk, salt, pepper, flour and green chiles. Mix well. Gently fold in egg whites.
4. Sprinkle mixed cheeses evenly in a 8 1/2 x 11 casserole dish. Pour egg mixture evenly over cheeses and spread with a spatula. Cover and place in the refrigerator overnight.
5. Preheat oven to 325 degrees F. Bake for 55 minutes.
6. Allow to rest for about 10 minutes before serving. Serve topped with sliced tomatoes and salsa on the side.

eggs, milk, salt, pepper, flour, green chiles, cheese, cheddar cheese, tomato for, salsa

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/green-chile-egg-casserole/ (may not work)