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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1⁄2 cup all-purpose flour
• 1  teaspoon baking powder
• 12  eggs, lightly beaten
• 4  cups  shredded monterey jack cheese, divided (16 ounces)
• 2  cups small curd cottage cheese
• 2  plum tomatoes, seeded and diced (I don't bother to seed and it is fine.)
• 1 (4 ounce) can  chopped green chilies, drained
• 4  green onions, sliced
• 1⁄2 teaspoon  hot pepper sauce
• 1  teaspoon dried oregano
• 2  tablespoons  minced fresh cilantro or 2  tablespoons parsley
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  salsa, for topping (optional)

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.