Scottsbluff Eggs

INGREDIENTS

12 eggs, beaten
2 cans (17oz size) creamed corn
2 small cans chopped green chilies, drained
2 cups extra sharp cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 Tbsp instant grits
1 1/2 tsp Worcestershire
dash pepper

DIRECTIONS

In large bowl combine all the ingredients. Beat until well mixed. Pour into greased 9 x 13 baking dish. Can be made ahead up to 24 hours. Remove from refrigerator 1 hour before baking. Preheat oven to 325 degrees. Bake 1 hour or until puffed and golden. Serves 12-16.