Scottsbluff Eggs

Name: Scottsbluff Eggs
Ingredients: 12 eggs, beaten; 2 (17 oz.) cans creamed corn; 2 (4 oz.) cans chopped green chilies, drained; 2 c. (8 oz.) extra-sharp Cheddar cheese, shredded; 2 c. (8 oz.) Monterey Jack cheese, shredded; 1 Tbsp. instant grits; 1 1/2 tsp. Worcestershire sauce; dash of pepper

8 ingredients

4 steps

Ingredients

12 eggs, beaten
2 (17 oz.) cans creamed corn
2 (4 oz.) cans chopped green chilies, drained
2 c. (8 oz.) extra-sharp Cheddar cheese, shredded
2 c. (8 oz.) Monterey Jack cheese, shredded
1 Tbsp. instant grits
1 1/2 tsp. Worcestershire sauce
dash of pepper

Directions

1

In large bowl, combine all ingredients; beat until well mixed. Pour into baking dish.
2

If desired, prepare 2 batches for brunch for 16.
3

(Can be made ahead.
4

Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking.)