Cheese and Egg Casserole
 
2 Tbsp  butter
4   eggs, separated
20 oz.  sour cream
1/2 cup  whole milk
4 cup  monterey jack and mild cheddar cheese
1/2 tsp  garlic, minced
1/4 tsp  salt
1/2 tsp  ground black pepper
1/2 tsp  ground cayenne pepper
1 small  red bell pepper, chopped
1 small  green bell pepper, chopped
2   jalapeno peppers, stem-seeds removed, chopped
1   anaheim pepper, stem-seeds removed, chopped
1-1/2 cup  flour
1   tomato, thinly sliced for topping
  olive oil, extra virgin
 
preheat oven to 325 degrees. saute the onion and peppers in the olive oil 
and set aside. in a large mixing bowl, separate the egg yolks from the 
whites, leaving the yolks in the bowl. add milk, flour, garlic, salt, 
black pepper and cayenne pepper to the yolks and mix well. add sour 
cream, the cheeses, and vegetables to the egg mixture. in another mixing 
bowl, beat the egg whites until stiff. fold the beaten whites into the 
mixture in the other bowl and blend together. grease a baking dish with 
butter. pour the mixture into the baking dish and place in the hot oven, 
350f. bake for 45 to 60 minutes, turning the dish occasionally, until the 
top starts to crack. three quarters of the way through baking, top with 
the tomato slices. 
 
serves: 8 
 
 
-- 
(ID: 11393) Mirror: rec.food.recipes: Tue, Aug 5, 2003


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