Mexican Egg Casserole Recipe

Name: Mexican Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 teaspoon baking powder, 12 eggs, lightly beaten, 4 cups shredded monterey jack cheese, divided (16 ounces), and more.

Yes, Mexican Egg Casserole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Egg Casserole

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