TASTEful Recipe: Mexican Brunch Casserole

TASTEful Recipe: Mexican Brunch Casserole

by -



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



  • 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 350¬∫F.
  • 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: Courtesy of Recipe Gold Mine