Scottsbluff Eggs - cooking recipe

Ingredients

12 eggs, beaten
2 (17 oz.) cans creamed corn
2 (4 oz.) cans chopped green chilies, drained
2 c. (8 oz.) extra-sharp Cheddar cheese, shredded
2 c. (8 oz.) Monterey Jack cheese, shredded
1 Tbsp. instant grits
1 1/2 tsp. Worcestershire sauce
dash of pepper

Preparation

In large bowl, combine all ingredients; beat until well mixed. Pour into baking dish.
If desired, prepare 2 batches for brunch for 16.
(Can be made ahead.
Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking.)