Ingredients for Southwestern Egg Casserole
- Corn Tortillas
- 8 large eggs
- 1 cup heavy cream or half-and-half
- Low Fat Cottage Cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- Mexican Blend Cheese
- ½ cup chopped green onions
- Your favorite salsa (at least ¼ cup)
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How to Make Southwestern Egg Casserole
- Preheat oven to 325°F (165°C). Place 6 large flour tortillas, cut into 1-inch strips, on an ungreased baking sheet.
- Bake for 10-12 minutes, or until golden brown and crispy. Cool completely.
- In a large bowl, whisk together 8 large eggs.
- Stir in 1 cup heavy cream or half-and-half, 1 cup small curd cottage cheese, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add ¾ of the baked tortilla strips, 1 cup shredded cheddar cheese, and ½ cup chopped green onions to the egg mixture. Stir gently to combine.
- Pour the egg mixture into a lightly greased 13x9 inch baking dish.
- Cover with foil and chill for at least 8 hours (preferably overnight).
- Preheat oven to 325°F (165°C). Bake the covered casserole for 40 minutes, or until the center is just set and no longer jiggly.
- Remove from oven and let stand for 5 minutes before uncovering.
- Cut the casserole into 12 squares.
- Top each serving with 2 tablespoons of your favorite salsa and sprinkle with the remaining tortilla strips.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
8g
Fat
26g
Carbs
4g
