Food TASTEful Recipe: Mexican Brunch Casserole
TASTEful Recipe: Mexican Brunch Casserole
Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Mexican Brunch Casserole
Serves 10 to 12
Ingredients
- 10 Large eggs
- 1/2 Cup flour
- 1/2 Teaspoon salt
- One 16-ounce container of small curd cottage cheese
- One 8-ounce package shredded Montery Jack cheese
- One 8-ounce package shredded Havarti or cheddar cheese
- One stick unsalted butter or margarine, melted
- One 3 1/2 ounce can green chilies, diced
Modern Method
- Preheat the oven to 350ºF.
- Grease a 9 x 13-inch shallow baking pan, set aside.
- Add five eggs into the bowl of your food processor.
- Process for 15 seconds.
- Add half the flour, salt, cottage cheese, shredded cheeses and butter.
- Pulse several times, processing for 10 to 15 seconds until smooth.
- Empty the contents into a large bowl.
- Repeat with the remaining flour, cottage cheese, shredded cheese and butter.
- Empty into a bowl, and fold in the green chilies.
- Pour into your greased baking pan.
- Bake 35 minutes or until the center is firm and the top has browned.
- Remove from the oven and let rest five to 10 minutes.
- Cut into squares for serving.
Chef’s Note:
- If you are preparing this a day before, cover it with plastic wrap and refrigerate it.
- Let the casserole come to room temperature before baking.
Conventional Method
- Use a portable electric mixer and combine everything in a large bowl.
- You may wish to blend the eggs, flour, salt and cottage cheese in a blender and then fold in the remaining ingredients.
PHOTO CREDITS
Photo: Courtesy of Recipe Gold Mine