Mexican Egg Casserole Recipe

5 8 8
Mexican Egg Casserole Recipe
Mexican Egg Casserole Recipe photo by Taste of Home
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Mexican Egg Casserole Recipe

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5 8 8
Publisher Photo
Tomatoes and green chilies 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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 small-curd 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 or parsley
  • 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.
Originally published as Mexican Egg Casserole in Taste of Home August/September 2003, p41

Nutritional Facts

1 piece: 421 calories, 27g fat (15g saturated fat), 382mg cholesterol, 856mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 31g protein.

  • 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 small-curd 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 or parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Salsa, optional
  1. 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.
  2. 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.
Originally published as Mexican Egg Casserole in Taste of Home August/September 2003, p41

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Reviews forMexican Egg Casserole

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melissloves2bake User ID: 6762616 277595
Reviewed Nov. 11, 2017

"I just realized that I have made this recipe 6-8 times & have never submitted a review. I LOVE this recipe. The flavor & texture are amazing. I usually make this for a ladies brunch. I serve it with a side of mango / medium salsa & sour cream. I will continue to make this over & over!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 274624
Reviewed Sep. 29, 2017

"Very good! I will be making it again. Served with sausage patties on the side for those needing some meat."

MY REVIEW
HBcook User ID: 2966570 271434
Reviewed Aug. 6, 2017

"I made half this recipe for 2 of us and it would have served 6. i made it in an 8x8 baking dish maybe a 7x11 would be better. REALLY good especially topped with salsa. Pretty easy to put together. I used more cheese on the topping, 2% cottage cheese, a whole can of chilies, double the hot sauce, and oregano. Oven time: 400 for 15 minutes; 20 minutes at 350. I put the topping cheese on when i turned the heat to 350."

MY REVIEW
annsway1 User ID: 1667005 250633
Reviewed Jul. 19, 2016

"While my sister was in Mexico with her husband visiting relatives of his, they barely cooked their eggs dishes, which my sister thought was gross. She obligingly cooked one longer and received lots of grumbles and frowns; otherwise, it was quite enjoyable to learn their culture. Dish is delicious. Thanks"

MY REVIEW
manisha.rx User ID: 8170034 215335
Reviewed Dec. 19, 2014

"Can this casserole be made the day before and baked in the morning?"

MY REVIEW
Angel182009 User ID: 6228642 59831
Reviewed Jun. 2, 2014

"I left out the hot pepper sauce but this was a very tasteful dish and my son loved it!! I think the combination of cheeses made this a winner in our book."

MY REVIEW
scsvatek User ID: 4971420 49299
Reviewed Feb. 5, 2014

"Always enjoy this one"

MY REVIEW
wendyjofl User ID: 5834688 46650
Reviewed Dec. 14, 2011

"This casserole has been on our Christmas morning breakfast menu for years. Everybody loves it, especially with a side of salsa and mimosas!"

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