Mexican Egg Pies

MEXICAN EGG PIES

Yield: 48 slices

Ingredients

  • 1 lb., 8 oz., shredded Cheddar cheese
  • 1 lb., 8 oz., canned diced green chilis
  • 12 oz., chopped black olives
  • 6 oz., chopped green onions
  • 5 lb., 4 oz., frozen (thawed) or refrigerated liquid whole eggs or reconstituted dried whole egg*
  • 1 lb., 8 oz., milk
  • 2 oz., taco or mexican seasoning blend
  • 1 lb., 8 oz., day-old French bread (cut into 1 in. cubes)

Total approximate weight: 12 lb., 8 oz.

*1 lb. 5 oz. dried whole egg plus 63 oz. water

Instructions

  1. In each of six (9- to 10-inch) prepared deep-dish pie pans, portion 4 oz. bread cubes.
  2. Sprinkle on 11 oz. cheese mixture.
  3. Pour 18.33 oz. egg blend into each pie pan. Let rest 15 minutes.
  4. Bake at 400° F for 50 minutes, or until done. Cool five minutes.

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