Ingredients for Mexican Egg Casserole
- All Purpose Flour
- removed - not needed in this improved recipe
- 6 large eggs
- Monterey Jack Cheese
- Small Curd Cottage Cheese
- Plum Tomatoes
- Green Chilies
- Green Onions
- 1 tablespoon hot pepper sauce (or to taste)
- Dried Oregano
- Fresh Cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salsa
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How to Make Mexican Egg Casserole
- Preheat oven to 400°F (200°C). Grease a 13x9x2-inch baking dish.
- In a large bowl, whisk together 6 large eggs, 1/2 cup chopped onion, 1 (4 ounce) can diced green chilies, drained, 1 (14.5 ounce) can diced tomatoes, drained, 1/4 cup chopped cilantro, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot pepper sauce (or to taste).
- Stir in 3 1/2 cups (7 ounces) shredded Monterey Jack cheese and 1 cup (8 ounces) small curd cottage cheese.
- Pour the egg mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup (1 ounce) shredded Monterey Jack cheese over the top.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until a knife inserted into the center comes out clean.
- Let the casserole stand for 5 minutes before cutting into squares.
- Serve warm with your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
13g
Fat
70g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Casseroles Lunch Main Dish Eggs Dairy American Mexican Southwestern United States Oven Holiday Event Cheese Eggs Dietary High Calcium Low Carb High In Something Low In Something Brunch Equipment Presentation Served Hot 4 Hours Or Less
