Egg Entree
Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.
Yield
6 servingsPrep
5 minCook
75 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 2 | each |
corn
2 cans, cream-style |
*
|
| 4 | cups |
cheddar cheese
grated, sharp |
|
| 4 | ounces |
green chili peppers
chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 2 | each |
corn
2 cans, cream-style |
*
|
| 946 | ml |
cheddar cheese
grated, sharp |
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Preheat oven to 325℉ (160℃).
Put eggs into a large bowl and beat well.
Add Worcestershire sauce, salt and pepper.
Blend thoroughly.
Add remaining ingredients and stir with a large spoon until well blended.
Pour into a well-greased 13 x 9-inch baking dish .
Bake 1 hour and 15 minutes, or until firm to the touch.
Cut into squares to serve.
