Ingredients
-
6
-
2
-
1/2
-
1/4
-
1/3
-
1
-
1/2
-
-
1
-
-
-
-
-
-
Directions
Eggs & Rotel Bake,Here is another easy and quick breakfast casserole. Dave really liked this one.,I make something quite similar to this ( that I serve either as an entree or as an hors d’oeuvre. My version makes a significantly larger quantity; however, this is perfect as a 4-person entree — or in our case, 2 people over 2 nights! Wonderful flavor, especially when topped with an interesting salsa! Thanks for posting. By the way, works fine with low-fat cottage cheese, if you want to cut a few calories.,So easy!! Love that I can whip this up in the morning (verus other egg bakes that need to be made and sit overnight). use Bisquick in place of the flour/baking powder, and extra cottage cheese or some light sour cream in place of the butter.
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Steps
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1
Done
|
Preheat the Oven to 350 Degrees. |
|
2
Done
|
Lightly Oil a 10 Inch Pie Plate. |
|
3
Done
|
Beat the Eggs in a Large Mixing Bowl. |
|
4
Done
|
Stir in the Monterey Jack, Cottage Cheese, Butter, Flour, Baking Powder, Salt and Rotel Tomatoes. |
|
5
Done
|
Pour Into the Baking Dish, and Bake For 40-45 Minutes, or Until the Eggs Are Set. |
|
6
Done
|
Cool For 10 Minutes. |
|
7
Done
|
Cut Into Squares and Serve With Salsa. |
