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Jalapeno and Cheese Breakfast Casserole

Submitted by: pete on May 24, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Jalapeno and Cheese Breakfast Casserole

Another great recipe from Lisa, the Homesick Texan.

If you don’t have fresh jalapenos, canned work just fine. For a little less heat, use canned green chiles.

Attribution Link

Difficulty: Easy

Servings: 4-6

Prep Time: 15 minutes   Cook Time: 20-25 minutes  


4 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup unsalted butter, room temperature
2 jalapeños, stems and seeds removed, diced
Salsa for serving


Preheat the oven to 350 degrees. Lightly grease an 8×8 casserole dish or baking pan.

In a large bowl, beat the eggs. Stir in the flour, dry mustard, baking powder and salt. Stir in the cottage cheese, Monterey Jack cheese, cheddar cheese, butter and jalapeños, and mix until incorporated.

Pour the eggs into the casserole dish, and bake for 20-25 minutes or until the top is lightly browned and the center is firm. Serve warm with salsa.

Easily doubled, and soooo good! We especially like it served with toasted English Muffin Bread.

Categories: Casserole, Egg Dishes, Vegetarian

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