I don't make this for breakfast... but it's good for dinner.
YUM!

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On Mon, 06 Dec 2004 18:21:22 GMT, "Dimitri"
> wrote:

>
> Chile Relleno Casserole
>
> 1 ½ lbs. Monterey Jack Cheese (Grated)
> 1 ½ lbs. Cheddar Cheese (Grated)
> 2 large cans Whole Ortega Chiles
> 12 Eggs (Separated)
> 6 Tbsp. Flour
> 1 Cup Evaporated Milk
>
>
> (THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH)
>
> Spray bottom of baking pans with PAM to prevent sticking problems for cheese
>
> 1. Pull apart chiles into strips and layer half into bottom
> of two 9 x 13 pans and cover with half the cheese.
> Repeat with other half of chiles and cheese.
> (At this point, you may want to cover and refrigerate
> until ready to bake, or freeze until ready to bake.)
> 2. Beat egg whites with a fork until frothy.
> 3. Beat egg yolks with flour and milk, then add to egg
> whites.
> 4. Pour evenly over cheese and chiles.
> 5. Bake at 350 for about 45 minutes or until light golden
> brown on top.
>
>
> Dimitri
>


sf
Practice safe eating - always use condiments