Mexican Egg Casserole

Taste of Home

Yield: 8 servings
Community Recipe from

Ingredients

  • Breakfast

Preparation

  1. Ingredients
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 12 eggs, lightly beaten
  5. 4 cups (16 ounces) shredded Monterey Jack cheese, divided
  6. 2 cups (16 ounces) 4% cottage cheese
  7. 2 plum tomatoes, seeded and diced
  8. 1 can (4 ounces) chopped green chilies, drained
  9. 4 green onions, sliced
  10. 1/2 teaspoon hot pepper sauce
  11. 1 teaspoon dried oregano
  12. 2 tablespoons minced fresh cilantro
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon pepper
  15. Salsa, optional
  16. Directions
  17. 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.
  18. 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.

  19. 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.
December 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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