Texas fudge is a delicious breakfast casserole that my Mom-in-law taught me to make. It's easy, you can prepare it ahead of time (night before!), and everyone loves it! Warning, there are copious amounts of cheese in this dish... if that make you nervous, look away! If you're like me... add a little extra cheese and LAUGH.
What you need...
8 ounces of heavy whipping cream
3-5 tablespoons of milk
2 cups of shredded cheddar cheese
2 cups of shredded Monterrey jack cheese
2 4oz cans of chopped green chillies
Get it done...
Preheat oven to 350
Beat together by hand the first five ingredients (eggs, cream, milk, & cheeses)
Spray 9x13 pan with non-stick spray
Spread chillies evenly across bottom of pan
Pour egg mixture carefully over chillies
If you are preparing ahead of time, you can stop here... or cook it about 1/2 way through. Put it in the fridge (I don't leave it for more then 24 hours).
Bake at 350 for 40 mins or until golden on top and a knife comes out clean
We love it, and have this regularly on the weekends, since I can just pop it in the oven when we get up. This makes it an ideal dish for Christmas or Thanksgiving mornings, too! It's even really amazing reheated. I'll make us a big one on Sunday, and Todd eats it for breakfast for the first half of the week.