MEXICAN EGG PIES
Yield: 48 slices
Ingredients Lb. Oz. Method
Shredded Cheddar cheese
 1   8   Blend.
Canned diced green chilies 1   8    
Chopped black olives -   12    
Chopped green onions -   6    
Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg* 5   4   Blend.
Milk 1   8    
Taco or Mexican seasoning blend     2    
Day-old French bread 1   8   Cut into 1-inch cubes.
 
Total approximate weight 12 lb. 8 oz.
*1 lb. 5 oz. dried whole egg plus 63 oz. water
Instructions
In each of 6 (9- to 10-inch) prepared deep-dish pie pans, portion 4 oz. bread cubes. Sprinkle on 11 oz. cheese mixture. Pour 18.33 oz. egg blend into each pie pan. Let rest 15 minutes. Bake at 400°F for 50 minutes, or until done. Cool 5 minutes.
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