Mexican Egg Casserole | Command Cooking

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 12 large eggs, lightly beaten
• 4 cups Monterey Jack cheese, shredded and divided
• 2 cups 4% cottage cheese
• 2 plum tomatoes, seeded and diced
• 1 (4-ounce) can of chopped green chiles, drained
• 4 green onions, sliced
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh cilantro, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• salsa, optional, for serving, to taste