Southwestern Egg Casserole

Southwestern Egg Casserole(Makes 10-12 servings)

18 eggs
4 oz. can diced green chiles
14.5 oz. can diced tomatoes, very well drained
Spike seasoning to taste, about 2 tsp. for me
12 oz. grated low fat cheddar cheese
2-3 T thinly sliced green onions
Sour cream, for serving
Salsa, for serving

Preheat oven to 375 F. Open tomatoes and place in colander placed in the sink to drain. Spray 9" X 13" glass casserole dish with nonstick spray or olive oil. In large bowl, beat eggs until well-combined, then mix in well-drained tomatoes, green chiles with any juice, and Spike seasoning. Put cheese in bottom of casserole dish . Sprinkle with green onions if using, then pour egg mixture over. (I like to take a fork and gently mix so all the cheese is well distributed in the egg.)Bake uncovered 40-45 minutes, or until eggs are well set and top is starting to brown slightly. Serve casserole hot with a dollop of sour cream on top and a few spoonfuls of salsa on top.