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