Southwestern Egg Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This can be assembled the night before and baked in the morning. Great for when you have overnight guests. Time does not include 8 hours chill time. Ingredients:
12 (5 inch) corn tortillas, cut into 1 inch strips and divided |
10 large eggs, lightly beaten |
1 cup half-and-half |
1 (12 ounce) container low fat cottage cheese |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 cup mexican blend cheese, shredded |
4 green onions, thinly sliced |
1 1/2 cups salsa |
Directions:
1. Place tortilla strips on an ungreased baking sheet.
2. Bake at 325 degrees for 10 minutes or until crisp; cool.
3. Whisk eggs in a large bowl; stir in half and half, cottage cheese, salt and pepper.
4. Stir in three-fourths of the tortilla strips, 1 cup cheese, and green onions. Pour mixture into a lightly greased 13 x 9 inch baking dish. Cover with foil, and chill 8 hours.
5. Bake casserole, covered, at 325 degrees for 40 minutes or just until set. Remove casserole from oven, and let stand 5 minutes. (casserole will continue to get firms it cools).
6. Cut casserole into 12 squares. Spoon 2 tablespoons salsa over each serving, sprinkle with remaining tortilla strips.
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