Mexican Egg Casserole Recipe

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:8 servings

I add 1# fried and drained breakfast sausage, or 1/2 # on one half for the carnivores in our family

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups 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 or chopped jalapeños
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

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 13×9-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. Yield: 8 servings.