This was a fun and different egg casserole. The only thing that took some time was chopping all of the ingredients up. Other than that it was just layering and baking. And it was fun to try a new kind of egg casserole. I highly recommend making this on a day where it will all get eaten in one sitting though. The left overs did not taste as good as the first day, plus the avacado goes bad fairly quickly. So it's nice to eat it when it's hot and fresh! Just a tip, but doesn't mean you can't use it as left overs if you want to! :)
Ingredients
12 eggs
3-4 cups shredded Jack cheese (I used two cups)
2 cups shredded cheddar cheese
2 large ripe tomatoes, diced
2 large avocados, cubed
3/4 cup green onions, diced
8 oz cream cheese cut into small chunks
3/4 cup milk
Directions
Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.
Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes.
This recipe is gluten free!
Recipe and photo found on skiptomylou.org
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