1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (204g) Recipe makes 8 servings
Calories 344
Calories from Fat 219		(63%)
Amount Per Serving		%DV
	Total Fat 24.4g	37%
	Saturated Fat 13.6g	67%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 294mg		98%
Sodium 723mg		30%
Potassium 287mg		8%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.5g	2%
	Sugars 3.3g
Protein 26.0g		52%
detailed view... how is this calculated?

Menus using this recipe:

Family Weekend Menu

~Nimz~

people who like this recipe also like:

Roasted Cauliflower & 16 Roasted Cloves of Garlic

By: ~Rita~

Polish Rum Balls

By: ~Rita~

Kahluaccino

By: Redsie

Middle Eastern Tuna Salad

By: KelBel

Pumpkin Pudding

By: bmcnichol

Salsa Souffle

Recipe #131883 | 1¼ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Aug 1, 2005

This is a nice change of pace for breakfast. Easy to make and leftovers are great reheated in the microwave. This can also be made ahead of time and refrigerated until time to cook. From the Glenelly Inn & Cottages with some minor alterations to fit our taste.

SERVES 8 -10 (change servings and units)

Ingredients

1 lb monterey jack cheese, cubed
1 cup small curd cottage cheese
1 cup salsa i use my homemade salsa (spicy or mild, depending on your preference)
9 eggs
1 cup buttermilk

Directions

1
Layer the monterey jack cheese, cottage cheese and salsa evenly in a greased 9x13 baking dish.
2
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.
3
Bake at 425 degrees for about 1 hour until it sets in the middle and is golden brown on top.
4
Let stand 5 minutes before cutting into serving pieces.
5
Variations: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.
6
This can be prepared ahead of time and refrigerated until time to cook. (Bring to room temperature first).

Questions about this recipe?

Featured Reviews for This Recipe

From: Engrossed

On Oct 20, 2007

This sounded great but somehow didn't turn out for me. It may be because I halved the recipe and baked it in an 8x8 glass pan for 45 minutes. The top burned but underneath was edible. I used the ingredients according to the recipe but used jar salsa. Made for the Went to the market game.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Julie B's Hive

On Jun 21, 2007

Sized this down to two servings for GD and self and we both found it very good though next time I up the salsa and downsize the cheese. Otherwise, perfect! Thanks Nimz, made for ZWT3

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TLu

On Feb 12, 2008

I halved the recipe as well but only cooked for 30 minutes. Added sliced black olives and served with avocado, sour cream and tortillas. Enjoyed it. I would add more salsa next time. Only used 4 eggs which was perfect. It looked wonderful and smelled even better. Thanks Nimz! PS Great low carb meal

1 person found this review helpful

Was this review helpful to you? YES | NO

From: twissis

On Sep 23, 2006

I revisited my Dallas roots for brunch today & served this dish w/crisp bacon & fried potatoes — my kinda comfort food! I live in Iceland, but I am sippin coffee in Tex-Mex heaven as I type. It was tasty, easy to fix & perfectly done in the time specified, altho I had to tent it for the last 15 min in my convection oven. Ths for posting this new breakfast favorite - We loved it!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews