Mexican Egg Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
.5 C. all-purpose flour1 t. baking powder4 eggs1 carton eggbeaters16 oz. colby-jack cheese, shredded (4 c.)16 oz. (2 c.) 2% cottage cheese2 plum tomatoes, seeded and diced1 4 oz. can chopped green chiles, drained4 green onions, sliced1/2 t. hot pepper sauce (I used a couple tsp salsa)1 tsp dried oregano2 T minced fresh cilantro1/2 tsp salt 1/2 tsp ground peppersalsa
preheat oven to 400 Makes 8 servings
Mix flour & baking powder in a large bowl. Add all ingredients except 1/2 c. shredded cheese and extra salsa to garnish.
Mix well.
Pour into a greased 13 x 9 in. baking dish. Sprinkle with remaining cheese.
Bake uncovered, at 15 min. Reduce heat 350 degrees, bake 30 min. longer or until a knife inserted in center comes out clean. (I baked for ten min. longer, or a total of 55 min.) Let stand for 5 min. before serving. Serve with warm/room temp. salsa.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYC53.
Mix flour & baking powder in a large bowl. Add all ingredients except 1/2 c. shredded cheese and extra salsa to garnish.
Mix well.
Pour into a greased 13 x 9 in. baking dish. Sprinkle with remaining cheese.
Bake uncovered, at 15 min. Reduce heat 350 degrees, bake 30 min. longer or until a knife inserted in center comes out clean. (I baked for ten min. longer, or a total of 55 min.) Let stand for 5 min. before serving. Serve with warm/room temp. salsa.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYC53.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 20.8 g
- Cholesterol: 161.1 mg
- Sodium: 714.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.5 g
- Protein: 28.7 g
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