Mexican Cheese Puff square | 2 Cookin Mamas


A quick & easy breakfast casserole with a spicy flair. This Mexican Cheese Puff is a mix of cheese, green chiles, tomatoes & topped with a puffy egg topping. Perfect for two or a holiday crowd.

Course Breakfast
Cuisine Mexican
Keywords breakfast, casserole, cheese, eggs, recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Linda Warren


  • 2-1/2 cups sharp cheddar cheese, grated (8-oz)
  • 2 cups Jalapeno Jack cheese, grated (6-oz)
  • 1 medium tomato, chopped
  • 4 oz can chopped green chiles
  • 1/4 cup all-purpose flour, divided (substitute all purpose gluten-free flour if necessary)
  • 3 eggs, separated
  • 1/4 cup evaporated milk or cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cream of tartar


  1. Preheat oven to 300 degrees. Spray an 8" square casserole dish with nonstick spray.
  2. Mix cheese, tomato and chiles together in medium bowl. Toss with 1 Tablespoon flour. 
  3. Spoon into bottom of prepared casserole dish.
  4. Wipe out bowl and whisk the egg yolks with evaporated milk. 
  5. Add in salt, oregano, cumin and black pepper and mix well.
  6. In an electric mixer, beat egg whites until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. 

  7. Fold into egg yolk mixture until no white streaks show. Spoon over cheese in casserole.

  8. Bake for 50-60 minutes or until top is golden brown and firm to the touch.
  9.  Let stand 15 minutes before serving to make it easier to cut.

Recipe Notes

Want to include the meat in with the casserole. Add 3/4 -1 lb. cooked  & crumbled breakfast sausage to cheese mixture. Continue as directed above.