Brunch Eggs Ole'
Brunch Eggs Olé
YIELD Makes 8 servings
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INGREDIENTS
| 8 | eggs |
| 1/2 | cup all-purpose flour |
| 1 | teaspoon baking powder |
| 3/4 | teaspoon salt |
| 2 | cups (8 ounces) shredded Monterey Jack cheese with jalapeño peppers |
| 1‑1/2 | cups (12 ounces) small curd cottage cheese |
| 1 | cup (4 ounces) shredded sharp Cheddar cheese |
| 1 | jalapeño pepper,* seeded and chopped |
| 1/2 | teaspoon hot pepper sauce |
| Fresh Salsa (recipe) | |
PREPARATION:
- Preheat oven to 350°F. Grease 9-inch square baking pan.
- Beat eggs in large bowl at high speed of electric mixer 4 to 5 minutes or until slightly thickened and lemon colored.
- Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended.
- Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeño and hot pepper sauce in medium bowl; mix well. Fold into egg mixture until well blended. Pour into prepared pan.
- Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve. Serve with Fresh Salsa. Garnish as desired.
This recipe appears in: Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/8 of recipe |
| Sodium | 871 mg |
| Protein | 24 g |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | 261 mg |
| Saturated Fat | 10 g |
| Total Fat | 20 g |
| Calories from Fat | 56 % |
| Calories | 321 |
DIETARY EXCHANGE:
| Fat | 2 |
| Meat | 3 |
| Starch | 1 |
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