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Egg And Green Chili Breakfast Casserole

(From Our February 2015 Newsletter - Grandma C.)

Ingredients

• 6 eggs, lightly whipped


• ½ medium onion, chopped


• 2 cans whole green chilies (7 oz cans)


• 1½ cups shredded Mexican Four Cheese blend


• ¾ cup Half and Half cream


• 1 tomato, sliced into thin wedges


• Salt and Pepper

Lightly whip eggs and cream together with a whisk until blended.
Grease baking dish (9x9).  Line the bottom of the dish with 1/3 of the green chilies.  Sprinkle some of the chopped onions over the chilies.
Sprinkle 1/2 cup cheese blend over the chilies and onions.  Repeat this step two more times so that you have 3 layers of chilies.
Salt and pepper to taste. Pour the egg mixture over the layered chilies and cheese.
Bake at 350 degrees for approximately 30-35 minutes.  The mixture should be set when you remove from oven.
Let stand 5 minutes and garnish with tomato wedges before serving.