Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Christmas Morning-Spicy Eggchilada Casserole
(prepare and chill Christmas eve night, just before putting out the reindeer food)
8 Hickman Super Jumbo Eggs
2 Cups Shamrock milk
3 Cups favorite grated cheese, we use Colby/cheddar blend
2 Large Cans favorite red* chile sauce
1 Package corn tortillas, lightly fried
2 Tablespoons Lime Juice
Lemon pepper to taste
In large mixing bowl break and whip eggs, adding milk, lemon pepper to taste, and lime juice.
Line a 13 × 9 pan with tortillas. Pour egg mixture to cover tortillas, generously cover with cheese, then pour one can of red chile sauce, add another layer of corn tortillas, then cover with cheese and fully cover mixture with red chile sauce. Place in preheated 350 degree F oven for 40-45 minutes. Keep warm until ready to serve. You can make this the evening before, store in fridge, and place in oven upon waking. It should be ready just after opening Santa’s treasures.
Heat the remaining portion of sauce, for additional topping if guests prefer. Additional sides: hot sauce, nacho jalapenos, Shamrock sour cream, fresh onions, or green chiles.
Serves 8-12 adults.