Mexican Egg Casserole
Tomatoes and green chiles 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
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 12 large eggs, lightly beaten
- 4 cups shredded Monterey Jack cheese, divided
- 2 cups 4% cottage cheese
- 2 plum tomatoes, seeded and diced
- 1 can (4 ounces) chopped green chiles, 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
