Beef / Pork

Mexican Egg Casserole is for Breakfast.

Mexican Egg Casserole takes 25 minutes to prepare.

Mexican Egg Casserole takes 70 minutes to cook.

Mexican Egg Casserole makes 20 servings.

The ingredients for Mexican Egg Casserole are:

0.50 cup Flour - Gold medal all purpose flour
1 tsp Baking Powder
12 large Egg white, fresh
16 oz Colby & monterey jack cheese Kraft Natural cheese
16 oz Breakstone's 2% Milkfat Small Curd Lowfat Cottage Cheese
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
1 serving Chi-Chi's Chopped Green Chilies (4.25oz can) (by BOOBILYBOO)
4 serving Green Onion (fresh-1 stalk)
.5 tsp Hot Pepper Sauce
1 tsp Oregano, ground
100 grams Cilantro, raw
.5 tsp Salt
.5 tsp Pepper, black
14 oz Chorizo, pork and beef

Here is how you make Mexican Egg Casserole:

1. In a large bowl, combine the four and bang powder2. Add the eggs, 3 1/2 cups monterey jack chess, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro salt & pepper3. Pour into a greased 13x9x2 inch baking pan4. Sprinkle with remising monterey jack cheese5. Bake uncovered at 400 degrees for 15 minutes6. Reduce heat to 350 and bake 30 minutes longer, or until a knife inserted near the center comes out clean7. Let stand for 5 minutes before cutting in squares 8. Serve with salsa if desiredServing Size:?20

The nutritional information for Mexican Egg Casserole is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 215.3

• Total Fat: 15.4 g
• Cholesterol: 40.5 mg
• Sodium: 629.9 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.5 g
• Protein: 14.3 g

Mexican Egg Casserole is Mexican cuisine.