Mexican baked eggs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy baked eggs with green chilies, cottage cheese, and monterey jack. Mild and creamy with a slight heat. Slice into squares for brunch or use as filling for breakfast sandwiches; great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 12 large eggs
- 3 cups shredded Monterey Jack cheese (or Pepper Jack or a mix of the two or Mexican shredded cheese)
- 16 oz. cottage cheese (low-fat is fine)
- 1 (4 oz.) can diced green chilies
- 1/2 cup white wheat flour or all-purpose flour
- 1 teaspoon kosher salt
- (See notes below for other add-ins)
- For serving: fresh salsa or pico de Gallo
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 605mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 173mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.