A quick & easy breakfast casserole with a spicy flair. This Mexican Cheese Puff is a mix of cheese, green chiles, tomatoes & topped with a puffy egg topping. Perfect for two or a holiday crowd.
In an electric mixer, beat egg whites until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form.
Fold into egg yolk mixture until no white streaks show. Spoon over cheese in casserole.
Let stand 15 minutes before serving to make it easier to cut.
Want to include the meat in with the casserole. Add 3/4 -1 lb. cooked & crumbled breakfast sausage to cheese mixture. Continue as directed above.