Chile Pepper Casserole

3 eggs
1 cup milk
1/2 cup biscuit baking mix
2 (4 ounce) cans roasted and peeled green chiles
1/2 teaspoon salt
2 cups chopped tomatoes (2 or 3 medium)
2 cups (8 ounces) shredded Cheddar cheese

Heat oven to 350 degrees F. Grease an 8-inch square baking dish.

Beat eggs, milk, baking mix and salt until foamy.

Remove stems and seeds from chiles; rinse chiles with water. Spread in dish; sprinkle with tomatoes and cheese mixture. Bake, uncovered, until golden, 40 to 45 minutes.

Makes 6 servings, about 16 grams protein per serving.