Green Chile Egg Casserole (6 servings) 6 large eggs 1/4 cup milk 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded sharp cheddar cheese 1 pound Jimmy Dean pork sausage (regular) 7 fresh or frozen green chiles 1/4 teaspoon salt 1/4 teaspoon pepper This crust-less breakfast casserole was absolutely delicious. I adjusted the recipe just slightly to accommodate my groceries. Instead of the seven fresh or frozen green chiles, I used one four-ounce can of diced green chiles (drained). For the last couple of weeks, I've been enjoying canned green chiles as almost a secret ingredient in a few egg dishes. I'm a big fan of fresh chilies, but there's something about the canned ones that cause their flavor to spread throughout an entire dish. Rather than getting pops of chili flavor (and heat), you get more of an overall essence in every morsel you eat. Both ways are great and I know you'll like this casserole whether you use fresh, frozen or canned chiles. (This recipe was submitted in 2005. It was tested and photographed in September 2013.) How To Make A Green Chile Egg Casserole Cook the sausage, crumbling it drain well and set aside. Beat the eggs, milk, salt and pepper, cheeses, add pork sausage and green chile. Pour into well buttered 10x13 casserole. Bake at 350 for 35 minutes. Baking time may vary, so watch carefully. Dish is done when knife inserted into center comes out clean. This dish can be prepared the night before, put into the fridge and baked in the morning. Add some hash browns, toast or warm flour tortillas and you will have a great breakfast. Or add a salad and have a nice treat for lunch or dinner. Mr Breakfast would like to thank yankees for this recipe. Recipe number 1482. Submitted 6/4/2005.