Southwestern Egg Casserole

We served this to the adult leaders on Saturday morning. (The youth ate oatmeal on the trail.) I like making this for groups because it holds well and still tastes good even when served at room temperature.

Southwestern Egg Casserole
1 lb sharp cheddar cheese or cheddar jack blend, shredded
12 eggs
3/4 cup flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
half of a 4-ounce can diced green chiles, drained, or to taste
1/2 cup picante sauce or salsa (extra chunky salsa works well)
Additional salsa to serve on the side

Preheat oven to 375 degrees. Grease a 9 x 13-inch glass or ceramic pan. Sprinkle cheese in bottom of pan. Beat eggs, add flour slowly, then mix in evaporate milk and whole milk. Pour egg mixture over cheese. Carefully spoon chiles over the surface, tehn sppon salsa over all. Bake about 45 minutes or until center is set. Serve additional salsa on the side.

NOTE about baking dishes: Be sure to use glass or ceramic for this dish, or any time you are baking eggs. Don't use metal dishes when baking/cooking eggs - the eggs will react to the metal and turn a greenish/gray color. They're still safe to eat, just not very appetizing. (Chalk this one up to a lesson learned the hard way!)