MEXICAN EGG CASSEROLE
Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish.
Provided by keen5
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour and baking powder.
- Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
- Pour into a greased 13x9x2-inch baking dish.
- Sprinkle with remaining Monterey Jack cheese.
- Bake uncovered at 400 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting into squares.
- Serve with salsa if desired.
Nutrition Facts : Calories 413.5, Fat 26.8, SaturatedFat 14.1, Cholesterol 338.9, Sodium 815.9, Carbohydrate 11.6, Fiber 0.9, Sugar 3.4, Protein 30.9
MEXICAN BREAKFAST CASSEROLE
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
MEXICAN EGG CASSEROLE
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
EGG NOODLE MEXICAN CASSEROLE
Make and share this Egg Noodle Mexican Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a skillet over medium heat, cook the ground beef until brown; drain.
- In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
- Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.
MEXICAN-INSPIRED BREAKFAST CASSEROLE
A fun breakfast casserole with a Mexican flair--includes fresh cilantro, eggs, cheese, and veggies. Garnish with avocado slices and sour cream.
Provided by RCOSTIC
Categories Breakfast and Brunch Breakfast Casserole Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.
- Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.
- Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 5.9 g, Cholesterol 277.9 mg, Fat 21.6 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.1 g, Sodium 651.6 mg, Sugar 2.8 g
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