So, you have family coming to stay at your house during the holiday season? You couldn’t be more excited to have them, right?
Except that you are just a little stressed out about what to serve them for breakfast. I mean you spend so much time planning the big holiday meal, as you should, that you almost forgot about the next morning.
Of course, you don’t want to run around the kitchen cooking again. You just made a huge feast the evening before, and the last thing you want to do is spend more time cooking. You want to spend time with your family.
After all that’s what the holidays are for.
Solution: Cheesy Mexican Egg Casserole.
This casserole only takes 10 minutes of prep time and 30 to 40 minutes of baking time. So, it is easy to throw together the morning of.
Or, better yet, you could prep everything the day before, cover the casserole dish and pop it in the fridge. The morning of you simply need to preheat the oven and bake it for 30 to 40 minutes.
Any leftovers reheat beautifully! So, technically you could bake it 2 days before and just heat it up the day of. But, I think it’s a little more special to have the smell of a delicious casserole baking in the oven to greet your guests as they roll out of bed.
The perfect stress-free holiday breakfast that everyone will enjoy. Can’t beat that.
But what does it taste like?
It is incredibly creamy, cheesy, and slightly spicy, with a pop of sweetness from the corn. It is hearty and filling and topped with salsa. Best of all it is gluten-free, and I promise that no one will notice.
This cheesy Mexican egg casserole is my spin on a classic family recipe that we have enjoyed for years. It is slightly adapted from a recipe by cookbook author Deanna House, who is my aunt’s sister-in-law.
What are you waiting for? You can officially cross breakfast off your menu list this holiday. You are all set, my friend.
- 10 large eggs
- ¼ cup melted butter
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 5 to 10 dashes of hot sauce (optional)
- 1 cup small curd cottage cheese
- 2 cups pepper jack cheese (or monetary), shredded
- 1 green bell pepper, diced
- ½ cup frozen corn, thawed
- 2 4 ounce cans green chilies, chopped
- 1 cup Cotija cheese, crumbled (optional)
- Salsa for serving (optional)
- Preheat oven to 350 degrees. Prepare a 9 X 13 baking dish by greasing it with butter or oil, set aside.
- In a small bowl whisk together the coconut flour, baking powder, sea salt, black pepper, and garlic powder until combined.
- In a large mixing bowl whisk the eggs, butter, and hot sauce together. I recommend using an electric hand mixer or stand mixer to make sure the eggs are whisked together well.
- Add the dry ingredients to the egg mixture and whisk together until combined and no clumps remain.
- Gently mix in the cottage cheese, pepper jack cheese, bell pepper, corn, green and green chilies.
- Pour the mixture into the greased baking dish and evenly spread it out. Bake for 25 minutes, or until the egg mixture is almost set. Remove from the oven and sprinkle the cotija cheese on top. Place the casserole back into the oven and bake for another 5 minutes, or until a toothpick removes cleanly from the center.
- Allow to rest for 10 minutes before serving. Cut into squares and serve with salsa on the side for guests to use as desired.
- Store leftovers in an airtight container for up to 1 week. Reheat the casserole gently as needed.