Time: 1 hour
Yield: 8 servings
After a nice, long siesta, it's time for a big, flavorful fiesta with the help of Mexican Egg Casserole! You can get the party started quickly by dumping the creamy, cheesy, spicy deliciousness into a big ‘ole casserole dish to bake. Just wait until you smell it, your tastebuds will wake up from their slumber! Slice and serve it with some juicy tomato salsa—cheesy Mexican Egg Casserole adds the "feast" to "fiesta!"
Ingredients• 1/2 cup all-purpose flour • 1 teaspoon baking powder • 12 large eggs, lightly beaten • 4 cups Monterey Jack cheese, shredded and divided • 2 cups 4% cottage cheese • 2 plum tomatoes, seeded and diced • 1 (4-ounce) can of chopped green chiles, drained • 4 green onions, sliced • 1/2 teaspoon hot pepper sauce • 1/2 teaspoon dried oregano • 2 tablespoons fresh cilantro, minced • 1/2 teaspoon salt • 1/2 teaspoon pepper • salsa, optional, for serving, to taste
Preheat the oven to 400 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, combine the flour and the baking powder.
Add the eggs, 3 1/2 cups of the Monterey Jack cheese, cottage cheese, tomatoes, chiles, green onions, hot pepper sauce, oregano, cilantro, salt, and pepper to the flour mixture. Toss to combine.
Pour the casserole mixture into the prepared baking dish.
Sprinkle the casserole with the remaining cheese.
Bake, uncovered, for 15 minutes.
Reduce the heat to 350 degrees F and continue baking until a knife inserted in the center comes out clean, about 30 minutes.
Let the casserole stand for 5 minutes before cutting.
Cut and serve with salsa.