Mexican Egg Bake

This dish may be prepared the night before serving and refrigerated overnight. Pop in the oven the next morning. 

Prep time: 15 minutes   

Chill time: overnight   

Cook time: 1 hour  

8 eggs + 6 egg whites

2 cups shredded sharp Cheddar cheese 

1 1/2 cups cottage cheese

1 cup shredded pepper-Jack cheese

1/2 cup masa

1 1/2 teaspoons baking powder

3/4 teaspoon garlic salt

3/4 teaspoon Mexican blend seasoning

1 (7-oz.) can diced green chiles

Salsa and diced avocado (optional toppers)

Preheat oven to 350 degrees and spray a 13 X 9-inch baking dish with nonstick cooking spray.  Beat eggs until light and fluffy.  Whisk in flour, then stir in all remaining ingredients; mix until well combined.  Pour mixture into prepared baking pan. Bake immediately or cover and refrigerate overnight.  Remove from refrigerator and remove cover; let stand at room temperature for 30 minutes to 1 hour.  Bake for 1 hour or until eggs are puffed, golden brown and cooked through. Serve with salsa and avocado. Makes 12 servings.