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recipes for a Mexican Breakfast Casserole or a baked Huevos Rancheros casserole

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Anyone have any tried & true favourites?

Considering these two: http://www.foodnetwork.com/recipes/em... and http://chickinthekitchen.com/2008/03/... .

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  1. While this one is very simple, it's delicious, can be put together the night before, brought to room temp in the a.m., and baked off an hour before you serve it. It cuts into squares and can be served with a spicy chunky salsa. You can also delete the chiles, and add 7 ounces of well crumbled chorizo and some cilantro, or a combo. Just keep the add-ins to a total weight of 7 ounces. Enjoy this Chile Egg Souffle:

    10 EGGS

    1 PINT SMALL CURD COTTAGE CHEESE

    1 LB. GRATED JACK CHEESE

    1/2 CUP FLOUR

    7 OUNCE CAN CHOPPED GREEN CHILES

    1/4 LB. BUTTER, MELTED AND COOLED

    1 TSP. BAKING POWDER

    PINCH OF SALT

    HEAT OVEN TO 350 DEGREES. SPRAY PAM IN A 9 X 13 INCH DISH

    BEAT EGS TILL LEMON COLORED. ADD FLOUR, BAKING POWDER, PINCH OF SALT AND BLEND

    ADD COOLED MELTED BUTTER, CHILES, COTTAGE CHEESE, JACK CHEESE AND MIX TILL BLENDED

    POUR INTO PAN

    BAKE 40 TO 45 MINUTES TILL EGGS ARE SET, LIGHTLY BROWNED, AND PULL AWAY A BIT FROM EDGE OF PAN

    COOL, THEN CUT INTO SQUARES

    MAKES 12 LARGE SQUARES, OR 24 TRIANGLES

    RECIPE MAY BE CUT IN HALF AND BAKED IN AN 8 X 8 PAN

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