1 (7 oz.) can whole, green chilies
1 lb. (about 3 c.) sharp cheddar cheese, grated
1/2 lb. (about 2 c.) Monterey Jack cheese, grated
4 eggs
1 (13 oz.) can evaporated milk
Salt & pepper to taste
Generous dash hot pepper sauce
1 bunch green onions, chopped

1. Split chilies and cover the bottom of a baking dish. Spread chilies with the grated cheeses.

2. Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight.

3. When ready to bake, top with green onions.

4. Bake at 350 degrees for 35 to 40 minutes or until casserole bubbles and puffs up.

Good served with hot rolls or muffins and fresh fruit for a brunch or light supper.

For 2 servings, half of the ingredients. For 8 servings, double the ingredients.