Egg and Cheese Olé

Egg and Cheese Olé

Prep Time

10 minutes

Cook Time

40 minutes


6 people

Egg and Cheese Olé freezes well and can be reheated in the microwave.

Why Try? OK, you’ve had the breakfast burrito. Now try something new when you’re in a Mexican mood in the morning.

With its spicy flavor, this would be a great recipe to try for a weekend breakfast or brunch.


  • 2 cups small curd regular cottage cheese
  • 10 ounce can chopped tomatoes and green chiles
  • 9 eggs
  • 2 cups Monterey Jack cheese
  • 1 stick (1/2 cup) butter
  • 1/2 cup skim milk
  • 1/2 cup all-purpose flour
  • 1 rounded teaspoon baking powder
  • 1 teaspoon salt-free seasoning blend
  • 2 cups frozen potato puffs


  • 1 Combine in a mixing bowl: 9 eggs, beaten, 2 cups Monterey Jack cheese, shredded 1 stick (1/2 cup) or butter, melted, 1/2 cup skim milk, 1/2 cup all-purpose flour (When baked its consistency should be like a set custard), 1 rounded teaspoon baking powder, 2 cups small curd regular cottage cheese, 10 ounce can chopped tomatoes and green chiles, 1 teaspoon salt-free seasoning blend.
  • 2 Pour into buttered or oiled 10"x14" glass Pyrex baking dish.
  • 3 Bake at 350°F for about 20 minutes.
  • 4 On a separate cookie pan break apart 2 cups frozen potato puffs and brown them in the oven (350°F) in 2 tablespoons melted butter and 1 teaspoon salt-free seasoning blend until lightly browned.
  • 5 Sprinkle the broken up potato puffs over the partially baked egg casserole and continue baking until golden brown and puffy and knife test comes out clean. About another 20 minutes.
  • 6 Total cooking time all together is 35-40 minutes.


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