The Organization  MEF Directors & Staff  Farmers in the Community  Supply Management  Economic Impact  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionBreakfast, Brunch & Main Entrées Mexican Egg & Chili Bake Click photo to enlarge. Ingredients: 1 can (114 mL) diced mild green chilies, drained 1 ½ - 2 cups (6 oz/170 mL) Monterey Jack cheese, shredded 1 cup (250 mL) milk 2 tbsp (25 mL) all-purpose flour ½ tsp (2 mL) ground cumin 6 eggs 1 tsp (5 mL) chili powder ½ tsp (2 mL) salt Garnish: Paprika   Instructions: Preheat oven to 350°F (180°C). Lightly grease a 9-inch (22 cm) deep baking pan. Layer with half the cheese, chilies, then cheese. Whisk together eggs, milk, flour and seasonings until very well blended. Pour into pan. Sprinkle top with paprika. Bake in 350°F (180°C) oven for 40 to 45 minutes, or until knife inserted in the centre comes out clean, and top is brown. Let stand for 5 minutes before serving. Makes 6 servings. Nutrients per serving: Calories: 228.3 Carbohydrates: 7.3 g Fat: 15.3 g Protein: 15.8 g Sodium: 407.2 mg
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