Mexican Egg Casserole

Great for breakfast, brunch or dinner!


Prep Time: 10 Mins

Cook Time: 15 Mins

Makes: 8 Servings


1/2 cup all-purpose flour
1 teaspoon baking powder
12 eggs, lightly beaten
4 cups (16 ounces) shredded Monterey Jack cheese, divided
2 cups (16 ounces) 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional


In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, optional cilantro, salt and pepper. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese.

Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa, if desired. Yield: 8 servings.

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