Not to spicy but Delicious!! I make this casserole and put in containers for the entire week. This casserole is at its BEST when it is served right out of the oven. Serve for your next holiday breakfast, sleep over or just a Sunday Morning. Left overs would be great heated and served on a tortilla with some salsa. Some yummy give them a try this week!

Jalapeno Cheese Egg Casserole Recipe

makes about 18 squares(FYI most people like it some much they eat 2 to 3 sqs.)

10 large eggs

1/4 cup minced fresh jalapenos

2 tablespoon chili powder

4 teaspoons ground cumin

1 1/2 cups whole fat milk(I use 1 1/4 cups cream and add 1/4 cup water to cream)

4 cups grated Monteray Jack Cheese

2 cups chopped green onion (use entire onion not just green leaves)

4 cups grated Cheddar Cheese

Preheat oven to 350 F. Butter 2 8″ square baking dishes. Whisk 1st 4 ingredients together. Whisk in milk. Whisk in Monteray Jack cheese and onions. Divide mixture between 2 baking dishes and sprinkle each with the cheddar cheese. Bake until tops are light brown and puffed about 45 mins. Cool slightly so that they will stay in a form and not fall apart(if to hot they will fall apart when you take it out) Cut into squares and serve. Serve by itself or garnish with fresh tomatoes, salsa, sour cream or green onions.

Can be prepared 8 hrs ahead of time. Transfers squares to cookie sheet to reheat(I microwave but if you microwave they loose some of the crispness of the cheese)

Enjoy!!