Mexican Egg Casserole Recipe

Name: Mexican Egg Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon baking powder; 12 large 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; 1/2 teaspoon salt; 1/2 teaspoon pepper; Salsa, optional

Mexican Egg Casserole Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/mexican-egg-casserole" target="_blank">www.tasteofhome.com.</a>

"Tomatoes and green chilies give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin..."

INGREDIENTS

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1/2 cup all-purpose flour

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1 teaspoon baking powder

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12 large eggs, lightly beaten

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4 cups (16 ounces) shredded Monterey Jack cheese, divided

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2 cups (16 ounces) 4% cottage cheese

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2 plum tomatoes, seeded and diced

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1 can (4 ounces) chopped green chilies, drained

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4 green onions, sliced

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1/2 teaspoon hot pepper sauce

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1 teaspoon dried oregano

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2 tablespoons minced fresh cilantro

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1/2 teaspoon salt

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1/2 teaspoon pepper

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Salsa, optional

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