Mexican Egg Casserole

"Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish."
 
Download
photo by EppiRN photo by EppiRN
photo by EppiRN
photo by EppiRN photo by EppiRN
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 10mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • In a large bowl, combine the flour and baking powder.
  • Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
  • Pour into a greased 13x9x2-inch baking dish.
  • Sprinkle with remaining Monterey Jack cheese.
  • Bake uncovered at 400 degrees for 15 minutes.
  • Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
  • Let stand for 5 minutes before cutting into squares.
  • Serve with salsa if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Excellent casserole recipe! I used it to make individual casserole cups with my cupcake pans. Did nothing to the recipe, except added about 3/4 lb pork breakfast sausage, cooked and drained, to the batter. Then baked 350 degrees for about 20 minutes in well-greased cupcake pan. For added fun, I used corn tortilla pieces as a "crust" on some in the pan, before pouring in egg mixture. Made it easier to get them out for sure! I also tried minis - baked for about 12 minutes in mini-muffin pan. Thanks!! Very versatile and tasty recipe.
     
  2. Very tasty! I cut the recipe in half and served it with salsa and avocado slices. Thanks for sharing!
     
  3. AMAZING! It's a keeper and will be made often. Tonight was Breakfast fro dinner by request. YUM! I used pepper-jack cheese, Rotel tomatoes (drained well) in place of tomato, green chilies and pepper sauce & cilantro. It was perfect! Bake time was spot on. I halved the recipe & baked in a 8x8. Thanks Keen5!
     
  4. I typically skip the tomatoes and other fresh ingredients and instead put in a heaping 1.5 cup of fresh salsa (NOT cooked salsa). It makes this simple recipe even easier. Either way, it is a really tasty recipe, and a nice style casserole without bread (I don't like the bread-based casseroles).
     
  5. Awesome recipe! I made this in muffin cups for individual servings for a brunch. Served with jarred salsa verde (Guy Fieri's) & homemade pico de gallo. Everyone loved it and asked for recipe!
     
Advertisement

Tweaks

  1. I made this over the weekend, and it's delicious! It was very easy to make, and very tasty. I substituted parsley for the cilantro, but followed the recipe otherwise. My toddler loved it, too. I'll be keeping this one in my recipe box for sure!
     

RECIPE SUBMITTED BY

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes