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Mexican Egg Casserole Recipe

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This recipe for Mexican Egg Casserole, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Gerlach
Added: Saturday, April 21, 2007


1/2 c flour
1 tsp baking
12 eggs, lightly beaten
4 c shredded Monterey Jack cheese, divided
2 c small curd cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 oz) chopped green chilies, drained
4 green onions, sliced
1/2 tsp hot pepper sauce
1 tsp dried oregano
2 tbsp minced fresh cilantro or parsley
1/2 tsp salt
1/2 tsp pepper
Salsa, optional

In large bowl, combine 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 greased 13x9x2 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 near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.




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