Mexican Egg Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Egg Casserole calories by ingredient
Introduction
a yummy brunch dish!Just fixed this for Father's Day brunch and it was a big hit! a yummy brunch dish!
Just fixed this for Father's Day brunch and it was a big hit!
Number of Servings: 8
Ingredients
-
.5 C. all-purpose flour
1 t. baking powder
4 eggs
1 carton eggbeaters
16 oz. colby-jack cheese, shredded (4 c.)
16 oz. (2 c.) 2% cottage cheese
2 plum tomatoes, seeded and diced
1 4 oz. can chopped green chiles, drained
4 green onions, sliced
1/2 t. hot pepper sauce (I used a couple tsp salsa)
1 tsp dried oregano
2 T minced fresh cilantro
1/2 tsp salt
1/2 tsp ground pepper
salsa
Directions
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.