Arizona Eggs

A.J. Norman shared this recipe with me.

3 cans chopped green chiles

1 ½ lb. Monterrey Jack cheese grated

1 tsp. each seasoned salt and paprika

12 eggs beaten with ¾ c. evaporated milk

Butter and flour 9 x 13 pan.

Put a layer of chiles in the pan and cover with cheese.

Sprinkle with salt and pepper.  Repeat another layer of chiles, cheese, salt & pepper.  Pour egg mixture (paprika and seasoned salt is added to the egg mixture) over the cheese and chiles. 

 Bake at 325 for 35-40 minutes.  Cool slightly and cut in squares.

This may be prepared the night before and baked and served the next day.  Very easy to prepare ahead for brunch.