Mexican baked eggs
Cheesy Mexican baked eggs with green chilies are perfect for brunch and meal prep and make mornings so easy! Slice into squares and enjoy with your favorite toppings or use to make breakfast sandwiches!
Yield: 18 servings
Ingredients
- 12 large eggs
- 3 cups shredded Monterey Jack cheese (or Pepper Jack or a mix of the two or Mexican shredded cheese)
- 16 oz. cottage cheese (low-fat is fine)
- 1 (4 oz.) can diced green chilies
- ½ cup white wheat flour or all-purpose flour
- 1 teaspoon kosher salt
- (See notes below for other add-ins)
- For serving: fresh salsa or pico de Gallo, sliced avocado or guac, chopped fresh cilantro, sour cream or Greek yogurt, pickled jalapeños
Instructions
- Preheat oven to 350. Spray a 9x13 glass pan with cooking spray and set aside.
- In a large bowl, whisk eggs until well mixed. Add the shredded cheese, cottage cheese, chilies, flour and salt and whisk until well combined.
- Pour the egg mixture into the prepared pan.
- Bake at 350 for 50 minutes to 1 hour, until the top is set and golden brown.
- Let sit for 5 minutes before cutting into squares and serving. Add desired toppings and enjoy!
- Store leftovers in the fridge for up to 4-5 days or in the freezer for up to 3 months.
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Notes
This recipe uses cottage cheese and shredded cheese. You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking.
Regular or reduced fat cottage cheese is fine in this recipe.
I use Monterey Jack cheese, but you could substitute Pepper Jack cheese for a spicier kick. Or use a mixture of the two.
You can also substitute a Mexican blend shredded cheese if you would like.
I use white whole wheat flour, but all-purpose flour is fine too. A gluten-free flour blend should also work just fine here if you’d like to try that.
You can slice this into squares to serve or use it to make breakfast sandwiches.
Other add-ins for this recipe: black beans, corn and/or sautéed onions and peppers.
For extra seasonings, you could try adding 2 teaspoons of chili powder, 1 teaspoon of cumin and 1 teaspoon paprika.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 11g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 428mg | Fiber: 1g | Sugar: 2g
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