Poached eggs are included in this delectable Mexican chorizo stew. In Tulum, Mexico, at the Playa Azul modest beach hotel, we ate this delicacy. The past year has been spent perfecting and reproducing it. My family adores it. Update: I’ve been cooking eggs in a pot for years before realizing that the dish I had in Mexico was a variation on the shakshuka dish from the Middle East.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon butter
- 10 eggs
- 1 (16 ounce) package cottage cheese
- 1 (16 ounce) package shredded Monterey Jack cheese
- ½ cup butter, melted
- ½ cup all-purpose flour
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 teaspoon butter.
- Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 323 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 22 g |
| Sodium | 1066 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Bake Time Should Be at least 50 Minutes, Not the Recipe’s 35 Min. Tasty and a Great Hit Every Time! I added to the ingredients 4 oz. can of diced mild green chiles, which really enhanced this recipe, however, I think 4 oz. more will be even better. Can’t wait to try that!
This was delicious! I used fresh spinach and mushrooms and cooked them in advance with the butter. Used Swiss cheese and added a little milk before putting everything in the pan. Everyone loved it and it was great for Easter brunch. Will definitely make again!
I used swiss cheese, fresh spinach and fresh mushrooms. 50 minutes cook time. It was wonderful! Very rich
The only thing different that I did was add about half a pound of crispy bacon crumbled into small pieces. Since I added the bacon I left out the salt. My family loved this! Will definitely make it again!
Subbed cottage cheese for cream cheese and used fresh spinash, really liked this recipe! I also added a sharp cheddar cheese and breakfast sausage to the recipe.
This was fine, but not terribly exciting – I feel like I could’ve made a similar frittata with a lot less effort. I notice that this is one of those recipes where the highest raters made a lot of modifications, so take that into consideration. This recipe seems like a good guideline to start with but you have to personalize it to make it a real 5-stars.
Loved it. Didn’t have the spinach, so I added a bunch of green onions (bottoms and tops) and more mushrooms. I also used fresh baby Bella mushrooms, added a great meatiness to the texture. Didn’t even miss the meat. The leftovers were great heated as individual servings, sprinkled with extra cheese in a 300 degree oven until cheese is melty. ALSO, cooked an extra 10-15 minutes to fully set
This was really good! I added a small red onion (diced) and half a red bell pepper I had left over in the fridge. I had to cook for an extra 25 minutes, guess because I was using a large toaster over. Will enjoy this recipe for many years to come.
This has turned into one of my family’s favorite brunch recipes. My daughter-in-law is vegetarian, so it works well for her, and everyone else loves it, too. I haven’t yet tried the other versions written about, such as adding sausage and various other ingredients. That said, I know I will eventually because this is an excellent base recipe that you can add any additional ingredient you’d like. I followed the advice of using fresh spinach and fresh mushrooms. I cooked them in a skillet before adding them to the remainder of the ingredients. So glad I found this recipe!
YUM! I added used 8oz fresh mushrooms, added two eggs & a little more spinach.
This is a delicious egg casserole, perfect for brunch. I used fresh sliced mushrooms (8 oz.) that I sautéed and drained before adding them to the egg mixture. Other than that, I didn’t change a thing. I will definitely make this again!
So delicious. I did 12 eggs, only 12 oz of cheese because that’s the size bag I had, and added an extra can of mushrooms because my cans were only 4oz. I mixed it up and refrigerated it overnight, so it took way longer to bake, at least 90 minutes.
I cooked fresh mushrooms and mixed in those rather than the canned mushrooms and put tomato slices on top. Needs to cook for 45 minutes instead of 35.
This was really good! I halfed the recipe, since it was just for me. I ate on it for several days. I added fresh garlic and onion, used fresh portabellos and spinach no salt. Delicious! I will definitely make this again, maybe adding cajun seasoning and turkey crumbles next time.
I made this for Easter Brunch to take to my sister’s because my husband and I are vegetarian’s – it sounded so good and I wanted to know there would be something special for the two of us to eat. Well, everyone loved the casserole!!! Very tasty and not too time consuming or difficult to prepare. This recipe will now replace my old favorite egg casserole!
I made this for Easter brunch and it was a it! I had to make a few substitutions because I didn’t have the cheese listed in the recipe. Instead of cottage cheese I used ricotta, and for the shredded cheese I used sharp white cheddar, Montchego cheese, I also grated some parmesan on top. I cooked it for 50 minutes like the other reviews suggested. This recipe was so easy and so good!
Made half recipe. I squeezed the frozen/thawed spinach ad dry as possible, used the whole can of mushrooms, added 1/4 cup feta cheese and a few sliced cherry tomatoes; used less jack cheese. added a sprinkle of nutmeg. Baked in Cuisinart air fryer/ toaster oven at 300 for 35-40 minutes, covered with foil for last 10 minutes. Came out nicely browned on top, moist and tasty inside.
I added sour cream to my serving. Tastes pretty close to the quiche at Starbucks. I had to bake for closer to 50 minutes, rather than the 35 minutes recommended for the eggs to set. Very earthy taste.
Eggcellent! You can substitute your cheese to your preferences. I added some ham and did not add butter. A sprinkle of nutmeg and garlic powder can never hurt! Thanks for a great easy, quick and economical breakfast! Oh – yes, the cooking time should be just a tad longer but I think we all know our ovens. It will indeed vary. I did 45 minutes.
This recipe was a hit with the family. Easy to put together. I saute’d fresh mushrooms in butter instead of using canned. And the recipe needed an additional 20 minutes to cook through. The Monterey Jack cheese gave it an extra buttery flavor. Very delicious!
I didn’t like the taste of this dish and won’t make it again. I can’t describe why I didn’t like the taste, but I’m wondering if the taste I didn’t like was the baking powder. Just a guess. The only things I did differently were I halved the recipe and sautéed mushrooms beforehand instead of using canned mushrooms. (I tested this recipe before making it for guests so I can’t include opinions of other people.)