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Egg and Cheese Olé

Ingredients

  • 2 cups small curd regular cottage cheese
  • 10 ounce can chopped tomatoes and green chiles
  • 9 eggs
  • 2 cups Monterey Jack cheese
  • 1 stick (1/2 cup) butter
  • 1/2 cup skim milk
  • 1/2 cup all-purpose flour
  • 1 rounded teaspoon baking powder
  • 1 teaspoon salt-free seasoning blend
  • 2 cups frozen potato puffs

Prep Time:

10 minutes

Cook Time:

40 minutes

Serves:

6

Egg and Cheese Olé freezes well and can be reheated in the microwave.

Why Try? OK, you've had the breakfast burrito. Now try something new when you're in a Mexican mood in the morning.

Foodie Byte: With its spicy flavor, this would be a great recipe to try for a weekend breakfast or brunch.

Preparation

  1. Combine in a mixing bowl: 9 eggs, beaten, 2 cups Monterey Jack cheese, shredded 1 stick (1/2 cup) or butter, melted, 1/2 cup skim milk, 1/2 cup all-purpose flour (When baked its consistency should be like a set custard), 1 rounded teaspoon baking powder, 2 cups small curd regular cottage cheese, 10 ounce can chopped tomatoes and green chiles, 1 teaspoon salt-free seasoning blend.
  2. Pour into buttered or oiled 10"x14" glass Pyrex baking dish.
  3. Bake at 350°F for about 20 minutes.
  4. On a separate cookie pan break apart 2 cups frozen potato puffs and brown them in the oven (350°F) in 2 tablespoons melted butter and 1 teaspoon salt-free seasoning blend until lightly browned.
  5. Sprinkle the broken up potato puffs over the partially baked egg casserole and continue baking until golden brown and puffy and knife test comes out clean. About another 20 minutes.
  6. Total cooking time all together is 35-40 minutes.

Nutritional Information

Calories 611, Carbohydrates 25g, Cholesterol 366mg, Fat 41g, Fat Calories 366, Fiber 2g, Protein 30g, Saturated Fat 21g, Sodium 932mg. Daily Values: Calcium 452.59mg 45%, Phos 525.43mg 53%, Copper 0.14mg 7%, Zinc 2.71mg 18%, Panto 1.91mg 19%, Biotin 19.23mcg 6410%, Iodine 81.27mcg 54%, Magnesium 37.46mg 9%, Iron 2.51mg 14%, Vitamin B6 13%, Vitamin C 6%, Vitamin B12 24%, Vitamin D 23%, Vit E-a-Toco 5%, Vitamin A 28%. Percent Daily Values are based on a 2,000 calorie diet.