Mexican Egg Bake Recipes

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MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Make and share this Mexican Egg Casserole recipe from Food.com.

Provided by Emery

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

10 large eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups 4% cottage cheese
4 cups shredded monterey jack cheese
1/2 cup butter, melted
2 (4 ounce) cans diced green chilies
salsa (to garnish)

Steps:

  • In a large bowl, beat eggs on medium-high speed with an electric mixer for 3 minutes or until light and lemon-colored. Combine the flour, baking powder, salt, and garlic powder; add to eggs and mix well. Add the cottage cheese, Monterey Jack cheese, and melted butter. Blend until just combined and smooth, around 30 seconds. Stir in the green chilies.
  • Pour into a greased 13 x 9 inch baking dish. Bake, uncovered at 350 degrees for 40-45 minutes or until lightly brown on top and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 390.9, Fat 29.5, SaturatedFat 16.8, Cholesterol 257.8, Sodium 968.1, Carbohydrate 8.2, Fiber 0.5, Sugar 2.3, Protein 23

MEXICAN EGG BAKE



Mexican Egg Bake image

This is an easy recipe that's great to take to a potluck at friends or for a Sunday breakfast. I made it for my work party and my husband brought it to his. In those cases I used the throwaway pans. It's quick and delicious. It's a fantastic leftover.

Provided by bbkipp

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag tortilla chips (I use Golds bite size)
1 lb lean hamburger (veggie burger can be used)
1 (1 ounce) package taco seasoning mix (mild, medium, or hot)
1 (15 ounce) jar salsa (again, you chose the heat)
1 (16 ounce) package mexican cheese, shredded
1 dozen egg

Steps:

  • Preheat oven to 425.
  • Cook the hamburger and taco seasoning as directed on seasoning packet.
  • Beat your eggs with water or milk as you would for scrambled eggs. Don't cook.
  • Layer the tortilla chips on the bottom of a 9 X 11 casserole dish. I end up using about 2/3 of the bag.
  • Spread hamburg mixture over the chips.
  • Pour the egg mixture over chips and hamburg.
  • Spread salsa over the top and then cover with cheese.
  • Bake until eggs are fully cooked in the middle of the pan.
  • Serve with sour cream and salsa.

Nutrition Facts : Calories 833.5, Fat 51, SaturatedFat 19.7, Cholesterol 462.4, Sodium 1776.2, Carbohydrate 58.8, Fiber 5.3, Sugar 7.3, Protein 37.7

MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

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

1/2 cup all-purpose flour
1 teaspoon baking powder
12 eggs, lightly beaten
4 cups shredded monterey jack cheese, divided (16 ounces)
2 cups small curd cottage cheese
2 plum tomatoes, seeded and diced (I don't bother to seed and it is fine.)
1 (4 ounce) can chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
salsa, for topping (optional)

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-INSPIRED BREAKFAST CASSEROLE



Mexican-Inspired Breakfast Casserole image

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

cooking spray
1 (16 ounce) package bacon
10 large eggs
1 cup milk
½ medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
½ medium onion, chopped
¼ cup chopped fresh cilantro, or to taste
salt and ground black pepper to taste
½ cup croutons, or more to taste
½ cup shredded pepper Jack cheese, or more to taste
½ cup shredded Cheddar cheese, or more to taste
½ cup shredded Swiss cheese, or more to taste

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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