Taste of Home
Mexican Egg Casserole
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 8 servings.
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin
Ingredients
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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12 large eggs, lightly beaten
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4 cups shredded Monterey Jack cheese, divided
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2 cups 4% cottage cheese
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2 plum tomatoes, seeded and diced
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1 can (4 ounces) chopped green chiles, drained
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4 green onions, sliced
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1/2 teaspoon hot pepper sauce
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1 teaspoon dried oregano
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2 tablespoons minced fresh cilantro
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Salsa, optional
Directions
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1.
In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese.
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2.
Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Nutrition Facts
1 piece: 421 calories, 27g fat (15g saturated fat), 382mg cholesterol, 856mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 31g protein.
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