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RECIPE
11 INGREDIENTS 7 STEPS 50min

Dump & Bake Mexican Migas Casserole

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.
Dump & Bake Mexican Migas Casserole Recipe | SideChef
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.
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
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Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
50min
Total Time
$5.10
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4 cups
Crushed Tortilla Chips , divided
2 cans
(4 oz)
Mild Diced Green Chiles
1/2 tsp
1 block
(8 oz)
Pepper Jack Cheese , freshly grated, divided
as needed
Nonstick Cooking Spray

Optional Serving

to taste
to taste
Salsa
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
443
FAT
28.5 g
PROTEIN
29.1 g
CARBS
15.6 g

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.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 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.
Step 3
In a large bowl, whisk together the Large 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.
Step 4
Bake the casserole for 30-35 minutes or until the edges are firm, but the middle is slightly undercooked.
Step 5
Remove from the oven and top with the remaining Tortilla Chips (2 cups) and sprinkle 1 cup reserved cheese on top.
Step 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.
Step 7
Let it stand for 5 minutes before slicing and serving with Sour Cream (to taste) , Fresh Cilantro (to taste) , and Salsa (to taste) .
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Nutrition Per Serving
Calories
443
% Daily Value*
Fat
28.5 g
37%
Saturated Fat
12.7 g
64%
Trans Fat
0.1 g
--
Cholesterol
391.1 mg
130%
Carbohydrates
15.6 g
6%
Fiber
0.9 g
3%
Sugars
2.1 g
--
Protein
29.1 g
58%
Sodium
1088.3 mg
47%
Vitamin D
0.1 µg
0%
Calcium
321.4 mg
25%
Iron
2.1 mg
12%
Potassium
110.2 mg
2%
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