Eggs Mexican Casserole

By Joelene

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 12 Eggland's Best Eggs, lightly beaten
• 4 cups (16 ounces) shredded Monterey Jack cheese, divided
• 2 cups (16 ounces) 4% cottage cheese
• 2 plum tomatoes, seeded and diced
• 1 can (4 ounces) chopped green chilies, drained
• 4 green onions, sliced
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon dried oregano
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

In a large bowl, combine the 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 a greased 13-in. x 9-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 near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 8 servings.