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.

Spinach Quiche

This is an old family favorite that my mom has been making for YEARS and I now make it for Geoff and I. We love it. It's great hot or cold and is the PERFECT vehicle for hot sauce. Hope you like it!

Spinach Quiche

¾ cup chopped green bell pepper
¾ cup chopped onion
1 ½ cups sliced mushrooms
1 ½ cups chopped zucchini
1 ½ tsp. minced garlic
3 T. vegetable oil
5 eggs
1 lb. ricotta cheese
1 tsp. pepper
10 oz. spinach cooked and chopped (frozen box works GREAT)
1 cup crumbled feta cheese

Heat oven to 350.

Sautee green bell pepper, onion, mushrooms, zucchini and garlic in oil until crisp-tender. Cool.

Beat eggs with ricotta cheese, salt and pepper. Drain spinach thoroughly, squeezing as much moisture out as possible. Add to egg mixture along with sauteed vegetables and feta. Mix until well blended.

Pour mixture into a greased 10" springform pan and spread evenly. Bake for 1 hour, or until set in center.

Cool 10 minutes before cutting.