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You are here: Home / Recipes / Meatless Meals: Mexican Egg Casserole Recipe

Meatless Meals: Mexican Egg Casserole Recipe

November 1, 2012 by Nicole 1 Comment


I love my new Taste of Home Best Loved Recipes cookbook. It seems like every recipe in there is a winner! Lately, I have tried to serve at least one or two meatless meals per week. This recipe for Mexican Egg Casserole from Taste of Home is perfect for breakfast, lunch or dinner. I have even eaten it leftover and it tastes just as good. Serve it with salsa or without, it’s a crowd pleaser.

Mexican Egg Casserole

Prep Time: 15 minutes Bake Time: 45 minutes Serves: 8

Ingredients:

  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Salsa, optional

Directions:

  1. 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.
  2. 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.

Filed Under: Recipes Tagged With: Breakfast, brunch, Dinner, eggs, holiday brunch recipes, Lunch, meatless monday, mexican casserole

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Comments

  1. Lily Kwan says

    April 28, 2013 at 11:57 pm

    This recipe looks very tasty. Thanks for sharing!

    Reply

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