Mexican Cancun Egg Bake

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 8 eggs
  • 4 Tbsp all purpose flour
  • 1/2 tsp baking powder
  • 3/8 pinch salt (optional)
  • 3 1/2 Oz canned green chilies , diced (wear rubber gloves)
  • 1/2 Cup bottled roasted red bell peppers , drained and chopped
  • 1 Cup cottage cheese, uncreamed
  • 1/2 Lb Monterey Jack cheese , shredded
  • 1 Cup salsa
Preheat oven to 375 ℉. Whisk eggs in a mixing bowl until thoroughly blended. Add flour, baking powder and salt and mix thoroughly. Stir in next 4 ingredients, mixing thoroughly. Transfer to a buttered 9 inch baking dish. Bake 30-35 minutes or until center is set. Let stand 5 minutes before serving with salsa.
Calories
250 Cal
Fat
16 g
Carbs
7.6 g
Protein
18 g
Fiber
0.8 g
Sugar
2.9 g
Cholesterol
240 mg
Sodium
710 mg


Nutrients

Fiber     0.8 g
Fat     16 g
Sugar     2.9 g
Carbs     7.6 g
Protein     18 g
Calories     250 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     5.4 g
Fat, Sat     7.7 g
Fat, Trans     0.4 g
Fat, Percent     59 %

Vitamins

Vitamin, K     5.7 mcg     4.7 %
Vitamin, A     730 IU     24 %
Vitamin, B12     0.9 mcg     36 %
Niacin     0.5 mg     2.9 %
Riboflavin     0.4 mg     34 %
Vitamin, C     9.2 mg     10 %
Vitamin, D     21 IU     3.5 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     1.2 mg     8.1 %
Panto, Acid     0.7 mg     15 %
Choline     130 mg     23 %
Thiamin     0.1 mg     6.7 %

Minerals

Calcium     290 mcg     29 %
Phosphorus     290 mg     42 %
Magnesium     23 mg     5.5 %
Copper     0.1 mcg     9.3 %
Fluoride     8.7 mcg     220 %
Zinc     1.7 mg     16 %
Cholesterol     240 mg     0.6 %
Sodium     710 mg     47 %
Selenium     21 mcg     39 %
Manganese     0.1 mg     1.4 %
Potassium     240 mg     5 %
Iron     1.4 mg     18 %