Not only does this cheesy Tex-Mex egg casserole dish satisfy the whole family, but it’s protein-rich and affordable! Crispy tortilla chips are layered with creamy green chile eggs and covered in a blanket of cheese.
Total Time
50min
5.0
1 Rating
Author: Mama Gourmand
Servings:
6
Ingredients
•
4
cups
Crushed
Tortilla Chips
, divided
•
10
Farmhouse Eggs® Large Brown Eggs
•
2
cups
Cottage Cheese
•
2
cans
(4 oz)
Mild Diced Green Chiles
•
1/2
tsp
Salt
•
1/8
tsp
Ground Black Pepper
•
1
block
(8 oz)
Pepper Jack Cheese
, freshly grated, divided
•
as needed
Nonstick Cooking Spray
Optional Serving
•
to taste
Sour Cream
•
to taste
Fresh Cilantro
•
to taste
Salsa
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Grease a 9x13 baking dish with Nonstick Cooking Spray (as needed). Spread Tortilla Chips (2 cups) on the bottom of the dish and set aside.
3.
In a large bowl, whisk together the Farmhouse Eggs® Large Brown Eggs (10), Cottage Cheese (2 cups), Mild Diced Green Chiles (2 cans), Salt (1/2 tsp), and Ground Black Pepper (1/8 tsp). Stir in 2 cups of Pepper Jack Cheese (1 block). Refrigerate the remaining cup for later use.
4.
Bake the casserole for 30-35 minutes or until the edges are firm, but the middle is slightly undercooked.
5.
Remove from the oven and top with the remaining Tortilla Chips (2 cups) and sprinkle 1 cup reserved cheese on top.
6.
Return to the oven to bake for 10-15 minutes more until the eggs are set, or until a knife inserted in the middle comes out without liquid.
7.
Let it stand for 5 minutes before slicing and serving with Sour Cream (to taste), Fresh Cilantro (to taste), and Salsa (to taste).
Author's Notes
This dish is very mildly spiced, but if you rather not have any zip, substitute Colby Jack Cheese for the Pepper Jack. You may use pre-shredded cheese as a time saver, but freshly grated melts smoother.
Nutrition Per Serving
CALORIES
443
FAT
28.5 g
PROTEIN
29.1 g
CARBS
15.6 g
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