6 (4 1/2 oz.) cans diced chili peppers
1 lg. onion, diced or 2 bunches green onion, chopped
1 lb. med. cheddar cheese
8 eggs
1/2 c. milk

Layer bottom of 9x13 pan with 2 cans of diced chili peppers. Layer onions next, then layer of cheese. Repeat this process 2 more times. Beat the eggs until fluffy. Add milk to eggs; stir. Pour egg and milk mixture over pepper mixture evenly.

Bake for 50-60 minutes at 375 degrees. Remove from oven. Add a can of tomato sauce. Spread evenly over casserole. Return to oven for 10 minutes. Serve with green salad.