Brunch Eggs

• 2 doz. eggs
• 1 stick melted butter
• Chopped onions (to taste – ½ large?)
• 2 pounds grated sharp Cheddar cheese
• 3 4.5 oz. cans chopped green chiles
• 1 8 oz. carton sour cream
• 2 16 oz. cans diced tomatoes, well drained

Beat eggs, add other ingredients, and pour into greased 13x9x2” pyrex casserole dish.  Bake at 350 for one hour (check to make sure center is set). 

Note:  Don’t pour melted butter in bubbling hot, or it will cook the eggs.

Serves 12

Note:  Recipe may be halved.

(Lee)