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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Tomatoes and green chilies give color and zip to this very cheesy egg bake. It makes a hearty breakfast or brunch entree - or you can enjoy a square topped with salsa for lunch or supper. -Mary Steiner, West Bend, Wisconsin Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
12 eggs, lightly beaten |
4 cups (16 ounces) 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 |
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 |
Directions:
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-in. x 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.
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