I guess Tisha and I were thinking alike, but since I bought my ingredients before I posted (lesson learned) we'll be having two egg dishes this month. Mine will definitely freeze for up to 3 months (I've done it before) so you don't have to eat it right away if your family isn't big on breakfast for dinner.
Easy Cheesy
8 eggs
2 Tbsp flour
1 c. milk
1/2 tsp salt
1 lb jack cheese, grated
1 lb cheddar cheese, grated
2-4oz cans mild green chilies
salsa
Toss the cheeses together and put half in a 9 X 13 pan. Blend chilies in a blender (if your kids don't like green things!) or just spread them over the cheese. Top with the other half of the cheese. Beat eggs, flour, milk and salt (I use the blender since it is already dirty from the chilies). Pour over the cheese. Bake at 350 for 30-35 minutes or until a knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving. Serve with salsa.
We also love to eat fresh fruit or smoothies with this and I usually serve English muffins or toast.
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