Green Chili and Egg Breakfast Casserole
Description
Having guests overnight can make the next morning's breakfast a little stressful. Prepare this casserole the night before, bake it the next morning and you'll have a breakfast that all will enjoy. Serve it with toast, bacon or sausages, if desired.
Ingredients
12 eggs
1/2 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1 pint cottage cheese, small curd (about 2 c.)
3 c. shredded Mexican cheese blend (or any combination of Cheddar, Monterey Jack, and/or pepper Jack)
6 T. butter, melted
8 oz. canned mild diced green chilies
Directions
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Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
In a large bowl, use an electric mixer to beat eggs until light. Add flour, baking powder and salt; mix well. Add cottage cheese, cheese blend, butter and green chilies; mix until combined. Pour into prepared baking dish; cover; refrigerate overnight or bake immediately.
To bake: bake uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm.
Cool 5 minutes before cutting.
Serve.
12 servings.
* Tip: To cut the recipe into half, cut the ingredients in half and prepare in an 8x8 inch baking dish or round pie plate for 25-30 minutes.