Tex-Mex Breakfast Egg Casserole Recipe

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Yield: 12 servings

• 12 eggs, beaten
• 2 17-ounce each cans cream-style corn
• 2 4-ounce each cans chopped green chilies, drained
• 2 cups extra sharp cheddar cheese, grated
• 2 cups Monterey Jack cheese, grated
• 1 tablespoon instant grits
• 1-1/2 teaspoon Worcestershire sauce
• dash black pepper

Preheat oven to 325 degrees F. In a large bowl combine all ingredients; beat until well mixed. Pour into 9x13-inch baking dish (sprayed with no-stick product) and bake for 1 hour or until firm to the touch and lightly browned on top. Serve immediately. Refrigerate leftovers. Serve with fresh salsa amd sour cream on the side.