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Mexican Egg Pies
Yield: 48 slices
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| 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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