Mexican Egg Casserole Recipe

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Ingredients:

Serving

breakfast

Directions:

Ingredients
/2 cup all-purpose flour
Teaspoon baking powder
Eggs, lightly beaten
Cups (16 ounces) shredded Monterey Jack cheese, divided
Cups (16 ounces) 4% cottage cheese
Plum tomatoes, seeded and diced
Can (4 ounces) chopped green chilies, drained
Green onions, sliced
/2 teaspoon hot pepper sauce
Teaspoon dried oregano
Tablespoons minced fresh cilantro
/2 teaspoon salt
/2 teaspoon pepper
Salsa, optional
Directions
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, 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.
Nutrition Facts: 1 serving (1 piece) equals 421 calories, 27 g fat (15 g saturated fat), 382 mg cholesterol, 856 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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