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Mexican Egg Casserole

Vegetarian • 1 hr to make • Serves 8

Produce

2 tbsp Cilantro, fresh
1 can Green chilies
4 Green onions
1 tsp Oregano, dried
2 Plum tomatoes

Refrigerated

12 Eggland's best eggs

Condiments

1/2 tsp Hot pepper sauce
1 Salsa

Baking & Spices

1/2 cup All-purpose flour
1 tsp Baking powder
1/2 tsp Pepper
1/2 tsp Salt

Dairy

2 cups 4% cottage cheese
4 cups Monterey jack cheese
Kimberly Birchman Mashburn

Mexican Egg Casserole