Breakfast Chile Relleno Casserole

I don't remember where I first came up with this recipe. We're always looking for easy, fast, breakfast meals for that morning when we have company, and this one has been a hit with the whole family. Living in Colorado for 30 years, I have always used green chili's. I know in upstate New York, they thought it was crazy, south of the border food (in other words, NOT Italian!) You can also play with the main recipe and create! Add your own ideas!

 Breakfast Chile Relleno Casserole
- 1 Small can whole green chilis
- 8 eggs
- 2 teas flour
- Salt & Pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 and a half cups cheddar cheese, grated (here's where I like to mix half the cheese with grated havarti cheese; makes it creamy)

In a 9 X 9 inch baking dish, place green chilis on bottom.
Beat the eggs with a beater for 2 or 3 minutes, add the flour and spices, and pour over chilis.
Cover with cheeses and bake in a medium over for 35 minutes (To check for doneness, insert a clean knife into middle.
Serves 6