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Dump & Bake Mexican Migas Casserole
Recipe

11 INGREDIENTS • 7 STEPS • 50MINS

Dump & Bake Mexican Migas Casserole

5
1 rating
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.
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Mama Gourmand
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/
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.
50MINS
Total Time
$5.10
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tortilla Chips
4 cups
Tortilla Chips, divided
Mild Diced Green Chiles
2 cans
4 oz
Mild Diced Green Chiles
Salt
1/2 tsp
Pepper Jack Cheese
1 block
8 oz
Pepper Jack Cheese, freshly grated, divided
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Optional Serving
Sour Cream
to taste
Salsa
to taste
Salsa
Nutrition Per Serving
VIEW ALL
Calories
443
Fat
28.5 g
Protein
29.1 g
Carbs
15.6 g
Add to plan
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Dump & Bake Mexican Migas Casserole
Save
author_avatar
Mama Gourmand
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/

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 InstructionsHide images
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 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.
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).
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).
Tags
Shellfish-Free
Dinner
Vegetarian
Mexican
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