Mexican egg casserole is a savory Mexican casserole made by combining eggs with several other ingredients like onions, cheese, green chilies, and seasonings, and then baking the dish in oven. Some of the ingredients which make up the egg casserole consist of eggs, sausage, cheese, tortilla chips, bell peppers, and several spices and seasonings. Often cheddar cheese and Monterey jack cheese are used to prepare this Mexican casserole. A sauce like enchilada sauce or hot pepper sauce is also suggested to be used as one of the ingredients of the casserole to impart some spiciness to the dish.
A couple of popular recipes of Mexican egg casserole have been discussed as under:
- Flour, cheese, and egg based casserole- this Mexican egg casserole recipe suggests combining together baking powder and flour, and then adding eggs, cottage cheese, Monterey Jack cheese, green chilies, hot pepper sauce, onions, salt, pepper, and cilantro. The entire mixture is transferred into a casserole saucier, and baked after sprinkling some jack cheese on top. It is served hot with salsa.
- Mushrooms, corn tortillas, bell peppers, and enchilada sauce based Mexican egg casserole- corn tortillas are arranged at the bottom of a greased baking dish, and egg mixture (a mix of eggs, milk, cheddar cheese, Monterey jack cheese, green chilies, and red bell pepper) is poured over them. The casserole is then baked until eggs get set, and then served after spooning enchilada sauce mix (a cooked mixture of mushrooms, green bell peppers, and enchilada sauce) over the casserole. The enchilada sauce used in this casserole is prepared by adding flour to vegetable oil in a sauce pan, and cooking it for a minute or two before adding other ingredients which include chili powder, chicken stock, oregano, tomato paste, salt, and cumin.
The egg casserole is enriched with the nutrients of eggs, with one large sized egg of 46 g providing around 90 calories obtained from 7 g of fat, 210 mg of cholesterol, 94 mg of sodium, 0.4 g of carbohydrates, and 6.3 g of protein. The use of corn, the staple food product of Mexican cuisine, in the preparation of Mexican egg casserole also makes the dish nutritious, as corn is a good source of iron, copper, magnesium, zinc, manganese, phosphorus, and vitamins A, B, and E.