Mexican Egg Casserole
Try this extra cheesy with the perfect combination of green chiles and tomatoes, and serve it as brunch, lunch, or your breakfast.
Equipment
Ingredients
- All-purpose flour ½ cup
- Baking powder 1 teaspoon
- Lightly beaten egg 12 large
- Divided jack Monterey shredded cheese 4 cups
- Cottage cheese 2 cups
- Diced and seeded plum tomatoes 2
- Green chiles 1 can 4 ounces, chopped and drained
- Sliced onion green 4
- Hot sauce ½ teaspoon
- Oregano dried 1 teaspoon
- Fresh minced cilantro 2 tablespoon
- Salt ½ teaspoon
- Pepper ½ teaspoon
- Salsa optional
Instructions
- Tale a large bowl, add and combine the baking powder and flour.
- Add the jack Monterey cheese of 3-1/2 cup, eggs, pepper, salt, cilantro, oregano, hot sauce, onion, chiles, tomatoes, cottage cheese.
- Pour it in the greased 13×9-inch baking dish.
- Sprinkle it with the rest of jack Monterey cheese.
- Uncovered and bake it at 400°F for just 15 minutes.
- Reduce the heat to 350°F, bake it for 30 minutes more, until the inserted knife comes clean.
- Let it wait for 5 minutes before it’s cut.
- If you want, then serve it with salsa and enjoy.