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Mexican Egg Casserole

Mexican Egg Casserole
Tomatoes and green chilies give color and zip to this very cheesy egg bake. It makes a hearty breakfast or brunch entree - or you can enjoy a square topped with salsa for lunch or supper. -Mary Steiner, West Bend, Wisconsin
8 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 eggs, lightly beaten
  • 4 cups (16 ounces) shredded Monterey Jack cheese, divided
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 plum tomatoes, seeded and diced
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, sliced
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon dried oregano
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Salsa, optional

Directions

  • In a large bowl, combine the flour and baking powder. Add the eggs,
  • 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies,
  • onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour
  • into a greased 13-in. x 9-in. baking dish. Sprinkle with the
  • remaining Monterey Jack cheese.
  • Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°;
  • bake 30 minutes longer or until a knife inserted near the center
  • comes out clean. Let stand for 5 minutes before cutting. Serve with
  • salsa if desired. Yield: 8 servings.
© Taste of Home 2013

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Mexican Egg Casserole (continued)

Nutrition Facts: 1 serving (1 piece) equals 421 calories, 27 g fat (15 g saturated fat), 382 mg cholesterol, 856 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013