Eggs Monterey Recipes

FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

PUFFED EGGS MONTEREY

Steps:

• Combine eggs, milk, salt and pepper.
• Stir in chiles and cheese.
• Spread butter on one side of each bread slice; cut each slice into 4 triangles.
• Arrange half of bread, buttered side out and cut side down, around edges of 9-inch pie plate and other half, buttered side down, in bottom.
• Pour egg mixture over bread.
• Bake at 350 for 30 minutes or until set.

MEXICAN EGG CASSEROLE

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.

MONTEREY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

MONTEREY BREAKFAST EGG BAKES

Steps:

• Cooking the potatoes.
• Add diced potatoes and 2 Tablespoons cooking oil to a baking dish with cover and microwave 8 minutes.
• In large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside.
• Add 2 T oil to large frying pan and add microwaved potatoes and cook at medium heat until browned, about 10-15 minutes.
• Cooking the onions and peppers.
• In small frying pan add 1 Tablespoon cooking oil and add onion and cook over medium low heat for 3-4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl.
• Making the Egg Mixture.
• In medium size bowl add eggs, buttermilk, cheeses, cooked onions, and cooked red peppers, salt, and dash of black pepper, mix well.
• Putting it all together.
• Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, with pointed end down, and overlap each so the egg mixture will not leak through, this will make the crust for each miniature breakfast pie. Brush flour tortillas with butter and place in 350 degree preheated oven for 4 minutes.
• Remove flour taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each with ¼ of the ham. Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley and serve warm.