Light and Puffy Mexican Eggs

Fluffy square piece of crustless Mexican quiche plated with corn bread and apple salsa

Served with Broccoli Corn Bread and a Sweet and Spicy Apple Salsa

We get lots of requests for this delicious savory breakfast recipe so I am reposting it to make it easier to find in “Our Favorite Recipes”. Most B&Bs have some version of a crustless quiche with a Mexican or Southwest twist. I like this one because it is so light and fluffy.

This version serves six and requires a 7″x11″ glass baking dish. This makes the portions puff up a little more and makes them thicker, but you may have to bake it a little longer to ensure that it is fully cooked in the center. I usually use the convection setting for about 10 minutes toward the end of the cooking time.

#Pro-tip: It’s the baking powder that gives this dish that fluffy lightness.  

We serve this with Bill’s Broccoli Cornbread, a sweet and spicy apple salsa using melted jalapeño jelly (I’m giving all of our secrets away!) and sausage.


  • 8 eggs
  • 1/3 cup plus 1 Tbs. flour
  • 3/4 tsp. baking powder *
  • 1 1/2 cups cottage cheese
  • 4-5 Tbs. melted unsalted butter
  • 1 4oz can of diced green chiles
  • 3 cups Mexican blend grated cheese
  • Optional 1/2 diced jalapeño 
  • Hungarian style Paprika

A Mexican Crustless Casserole with a square cut out to show the puffiness


  1. Preheat oven to 350°
  2. Whisk eggs, flour and baking powder in a large bowl and let sit for 5-10 minutes.
  3. Add cottage cheese, melted butter, chiles and whisk to combine
  4. Fold in grated cheese.
  5. Coat a 7″x11″ with cooking spray and pour in egg mixture. Sprinkle with Paprika and bake  40 to 50 minutes. Let it sit on a rack for 5-10 minutes before cutting.

We garnish the plate with tomato, bell pepper slices and cilantro.

Serves 6


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