Emily's Egg Caserole
INGREDIENTS
2 cups corn (they say fresh off the cob, but I usually use frozen)
2 TBS butter
12 eggs
1 1/2 cup sour cream
1/2 cup milk
4 cups shredded cheddar cheese
8 oz diced mild peppers/chiles
1 TBS worcestershire sauce
1 TBS salt
1 tsp pepper
Chopped kale (or any other braising green)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Sauté corn and chiles in butter (about 5 min). Cool corn. Beat eggs and mix in remaining ingredients. Stir well. Add corn and chopped kale. Pour into a 9X13 baking dish and cook at 350 for about 40 minutes or until cooked through. I have frozen it before cooking and then defrosted before baking.
