4 (4 oz) cans diced green chiles
10 eggs, separated
1 lb. longhorn cheese, grated
1 lb. Monterey Jack cheese, grated
1 c. milk
salt and pepper to taste (I use 1 tsp. Lawrey's Seasoned Salt)

Spray 9 x 13 metal pan with Pam. Preheat oven to 325°F. Line bottom of pan with two cans of the chiles. Spread longhorn cheese over the chiles. Cover with remaining two cans of chiles. Spread Monterey Jack cheese over top. Beat egg whites until stiff. Set aside. Beat yolks slightly with milk and seasonings. Add yolks to whites; pour over layers of chile and cheese and smooth top.

Bake 45 to 60 minutes or until firm.

Serves 12 for brunch.