Great recipe. Comes out light and fluffy -- sort of like a layered souffle. I add a dash or two of cumin and a pinch of cayenne to the egg/milk mix just to enhance the Mexican flavor and spice it up a bit. Delish. Make it all the time for gatherings and it never fails to disappear -- everyone loves it. Don't understand the "mushy" comment. Maybe the reviewer isn't familiar with egg casseroles? If you live at a high altitude you may have to cook it longer..I just cook it until it's fluffy inside and not too jiggly. Also sometimes leave out the salsa and serve it on the side. Huge hit.
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Great recipe. Comes out light and fluffy -- sort of like a layered souffle. I add a dash or...