Mexican Brunch Eggs Recipes

Steps:

• 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., 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.

Steps:

• Slice the green onion, setting aside some of the green rings for garnish. Reserve.
• In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
• Grate the cheese; reserve.
• Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
• Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
• Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
• 1/2 of softened tortillas.
• 1/2 of soft-scrambled eggs.
• 1/2 of sliced green onions.
• 1/2 of chilies mixture.
• 1/2 of sour cream.
• 1/2 of shredded cheese.
• Repeat layers.
• Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
• Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).