Mexican Egg Casserole
1/2 cup all-purpose flour
1 tsp baking powder
12 eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 Tbsp cilantro or parsley
1/2 tsp salt
1/2 tsp pepper
1 can (4oz) chopped green chilies, drained
4 green onions, sliced
1/2 tsp Granny M's Hot or Mild Pepper Sauce
1 tsp dried oregano
2 cups small curd cottage cheese
2 plum tomatoes, seeded
Diced Salsa (optional)
In a large bowl, combine flour and baking powder. Add eggs, 3 1/2 cups Monterey Jack Cheese, cottage cheese, tomatoes, chilies, onions, Granny M's Pepper Sauce, oregano, cilantro, salt and pepper. Pour into a greased 13"x 9"x 2" baking dish. Sprinkle with the remaining cheese.
Bake uncovered at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until a knife can be inserted near the center and comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Serves 8
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