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Brunch Eggs Ole'


Brunch Eggs Olé

Brunch Eggs Olé

Yield

Makes 8 servings

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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Preheat oven to 350°F. Grease 9-inch square baking pan.
  2. Beat eggs in large bowl at high speed of electric mixer 4 to 5 minutes or until slightly thickened and lemon colored.
  3. Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended.
  4. 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.
  5. 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.

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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