Ingredients
-
1/2
-
1
-
12
-
4
-
2
-
2
-
1
-
4
-
1/2
-
1
-
-
-
-
-
Directions
Mexican Egg Casserole,Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish.,Awesome recipe! I made this in muffin cups for individual servings for a brunch. Served with jarred salsa verde (Guy Fieri’s) & homemade pico de gallo. Everyone loved it and asked for recipe!,This recipe is spot on! I made this recipe for a teacher appreciation breakfast we were having at my son’s elementary school. Since I was cooking for a crowd, I decided to make two casseroles: one vegetarian, and one with beef chorizo. They were both good, but oh my, the chorizo version was fantastic! The consistency is like that of a quiche, so it’s easy to cut into squares. I also served mine with salsa because I happen to always put salsa on my eggs (must be a Southwest thing). Believe me when I tell you I will be making this recipe again!
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Steps
|
1
Done
|
In a Large Bowl, Combine the Flour and Baking Powder. |
|
2
Done
|
Add the Eggs, 3-1/2 Cups Monterey Jack Cheese, Cottage Cheese, Tomatoes, Chillies, Onions, Hot Pepper Sauce, Oregano, Cilantro, Salt and Pepper. |
|
3
Done
|
Pour Into a Greased 13x9x2-Inch Baking Dish. |
|
4
Done
|
Sprinkle With Remaining Monterey Jack Cheese. |
|
5
Done
|
Bake Uncovered at 400 Degrees For 15 Minutes. |
|
6
Done
|
Reduce Heat to 350 Degrees and Bake 30 Minutes Longer, or Until a Knife Inserted Near the Center Comes Out Clean. |
|
7
Done
|
Let Stand For 5 Minutes Before Cutting Into Squares. |
|
8
Done
|
Serve With Salsa If Desired. |
