Wednesday, April 15, 2009

Mexican Brunch Casserole

I'm just going through recipes I have in my inbox that are already written out and I saw this one, which just happens to be another eggs recipe. But oh sweet lord it's so good.

We can't have Thanksgiving or Christmas breakfasts without it. And, again, this is another perfect vehicle for hot sauce.

Mexican Brunch Casserole

2 cans (4 oz each) mild chopped chiles, drained
2 cups chopped tomatoes (2-3 medium)
2 cups shredded cheddar cheese
1 cup Bisquick
1 cup milk
3 eggs
½ tsp. salt

Heat oven to 375.

Grease 8x8x2 baking dish.

Arrange chiles in single layer in baking dish.

Sprinkle with tomatoes and cheese.

Beat remaining ingredients by hand until smooth, pour over top.

Bake until knife inserted in center comes out clean, 30 - 35 minutes.

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