Southwestern Egg Casserole Recipe

5 1 2
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Southwestern Egg Casserole Recipe

Read Reviews
5 1 2
Publisher Photo
The more time I spend in the kitchen, the happier I am! These baked eggs with a true Southwestern flavor are perfect to serve when entertaining overnight guests.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 10 eggs
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 2 cups (16 ounces) 4% cottage cheese
  • 1/2 cup butter, melted
  • 2 cans (4 ounces each) chopped green chilies

Directions

In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 10-12 servings.
Originally published as Southwestern Egg Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p15

Nutritional Facts

1 piece: 330 calories, 25g fat (14g saturated fat), 239mg cholesterol, 560mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 19g protein.

  • 10 eggs
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 2 cups (16 ounces) 4% cottage cheese
  • 1/2 cup butter, melted
  • 2 cans (4 ounces each) chopped green chilies
  1. In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 10-12 servings.
Originally published as Southwestern Egg Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p15

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mariadotson User ID: 2556989 13949
Reviewed Dec. 26, 2011

"I made this for my family for Christmas brunch, and it was a hit. The cottage cheese lends a creamy/tangy contrast to the slight spiciness of the peppers. It is delicious! Will make again!"

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