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    You are in: Home / Recipes / Mexican Egg Casserole Recipe
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    Mexican Egg Casserole

    Mexican Egg Casserole. Photo by EppiRN

    1/5 Photos of Mexican Egg Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    keen5's Note:

    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.

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    Units: US | Metric


    1. 1
      In a large bowl, combine the flour and baking powder.
    2. 2
      Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
    3. 3
      Pour into a greased 13x9x2-inch baking dish.
    4. 4
      Sprinkle with remaining Monterey Jack cheese.
    5. 5
      Bake uncovered at 400 degrees for 15 minutes.
    6. 6
      Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
    7. 7
      Let stand for 5 minutes before cutting into squares.
    8. 8
      Serve with salsa if desired.

    Ratings & Reviews:

    • on June 07, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2010


      Very tasty! I cut the recipe in half and served it with salsa and avocado slices. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Mexican Egg Casserole

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.5
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 14.1 g
    Cholesterol 338.8 mg
    Sodium 815.8 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.9 g
    Sugars 3.4 g
    Protein 30.9 g

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