Mexican Egg Bake
Servings 4
Ingredients
Mexican Egg Bake
- 5 lg. eggs
- 2 tbsp. vegetable oil
- 1/4 c. all-purpose flour
- 1/2 tsp. baking powder
- 8 oz. cottage cheese
- 2 c. shredded Monterey Jack cheese
- 1/2 c. chopped green chiles
- sour cream
Pico de Gallo
- 1 small finely chopped white onion
- 1 to 2 med. jalapenos remove ribs and seeds from one of them, then finely chop
- juice of 2 limes
- 3/4 tsp. salt
- 3 to 4 med. tomatoes chopped
- 1/2 c. chopped fresh cilantro or to taste
Instructions
Mexican Egg Bake
- Preheat oven to 350℉. Spray. 9 x 9-inch baking dish with nonstick cooking spray, set aside.
- Combine eggs, oil, flour and baking powder and mix well. Stir in cheeses and chiles and mix well. Pour into prepared dish.
- Bake for 30 to 40 minutes, or until set and a knife inserted in center comes out clean.
- Serve with sour cream and pico de Gallo.
Pico de Gallo
- In a medium bowl, combine onion, jalapeno, lime juice and salt.
- Chop tomatoes and cilantro and stir into onion mixture. Let stand for about 15 minutes before serving.
- Store in refrigerator.