Instructions

• Preheat oven to 375°F (190°C). Spray a 9" x 13" casserole dish with non-stick spray.
• Drain the 14.5 oz can diced tomatoes very well in a colander; let all excess liquid run off.
• Thinly slice the full 1/2 cup green onions and set aside a few slices for garnish, if desired.
• Add the drained tomatoes, the sliced green onions (except the reserved garnish), and the 4 oz can diced green chiles to the prepared casserole dish and stir to combine.
• In a large bowl, beat the 14 eggs until blended. Add salt and fresh-ground black pepper to taste and the 2 tsp Spike Seasoning; mix to combine.
• Sprinkle 3/4 cup grated Monterey Jack cheese and 3/4 cup grated Mozzarella cheese evenly over the tomato/onion/chile mixture in the casserole dish.
• Pour the seasoned egg mixture evenly over the vegetables and cheeses in the dish. Stir gently with a fork or spatula to distribute the eggs and cheese mixture through the vegetables.
• Evenly sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup Mozzarella over the top of the casserole.
• Bake in the preheated oven about 30 minutes, or until the eggs are completely set in the center and the top is lightly browned.
• Let the casserole rest a few minutes, garnish with the reserved green onion slices if desired, and serve hot.