Southwestern Egg Casserole - cooking recipe

Ingredients

12 (5 inch) corn tortillas, cut into 1 inch strips and divided
10 large eggs, lightly beaten
1 cup half-and-half
1 (12 ounce) container low fat cottage cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup Mexican blend cheese, shredded
4 green onions, thinly sliced
1 1/2 cups salsa

Preparation

Place tortilla strips on an ungreased baking sheet.
Bake at 325 degrees for 10 minutes or until crisp; cool.
Whisk eggs in a large bowl; stir in half and half, cottage cheese, salt and pepper.
Stir in three-fourths of the tortilla strips, 1 cup cheese, and green onions. Pour mixture into a lightly greased 13 x 9 inch baking dish. Cover with foil, and chill 8 hours.
Bake casserole, covered, at 325 degrees for 40 minutes or just until set. Remove casserole from oven, and let stand 5 minutes. (casserole will continue to get firms it cools).
Cut casserole into 12 squares. Spoon 2 tablespoons salsa over each serving, sprinkle with remaining tortilla strips.