Mexican Egg Casserole
Thanks Keri for sharing!
Mexican Egg Casserole
1/2 c.    all-purpose flour
1 tsp.    baking powder
12 eggs, lightly beaten
4 c.       shredded Monterey jack cheese, divided
2 c.       small-curd cottage cheese
2           plum tomatoes, seeded and diced
1 can     (4 oz) chopped green chilies, drained
4           green onions, sliced
1/2 tsp   hot pepper sauce (I typically leave this out)
1 tsp      dried oregano
2 TBS     minced fresh cilantro or parsley (I typically leave this out)
1/2 tsp   salt
1/2 tsp   pepper
Salsa, optional
In a large bowl, combine the flour and baking powder. Add the eggs, 3 1/2 cups cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt, and pepper. Pour into an greased 13 x 9 x 2 in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400 for 15 min. Reduce heat to 350 and 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.
*I actually bake it and then add the cheese on top and put back in the oven to melt the cheese. I don't like the cheese on top baking for that long.
Yield: 8 servings
 
 

 

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