Mexican Egg Casserole

READY IN: 1hr 10mins
EppiRN
Recipe by keen5

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.

Top Review by EppiRN

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.

Ingredients Nutrition

Directions

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

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