Mexican Breakfast Casserole

This versatile and tasty Mexican breakfast casserole is ideal for a slow Sunday brunch with friends.

Ingreadient

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 12 large eggs, lightly beaten
• 4 cups shredded Monterey Jack cheese, divided
• 2 cups 4% cottage cheese
• 2 plum tomatoes, seeded and diced
• 1 can (4 ounces) chopped green chiles, drained
• 4 green onions, sliced
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon dried oregano
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Salsa, optional

Direction

1. In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese.
2. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.