Jalapeno Casserole

Ingredients:

1 7 ounce jar jalapeno slices, drained
3 cups shredded Monterey Jack
4 large eggs
1 1/2 cups evaporated milk
1/4 cup Bisquick
1 teaspoon salt
sliced avocado and sour cream for garnish

Preheat oven to 350F. Spray a 11 x 7 glass baking dish with non sticking Pam or other spray. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, Bisquick and salt. Carefully pour over the layers in the dish. Bake 50 to 60 minutes or until lightly browned. Let cool 5 to 10 minutes before serving. Cut in squares and garnished with sour cream and/or avocado slices.