"As an inexpensive source of good nutrition,
there is nothing more glorious than the egg."
~ Edward Ahrens
A great way to use your extra eggs, this protein-packed, breakfast/brunch recipe, is simply satisfying...
- 10 eggs
- ½ c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 pt. cottage cheese
- 2 c. (tightly packed) Colby/jack cheese, graded
- ¼ c. butter, softened
- 2 (7 oz. cans) Whole Ortega chilies (Remove any seeds, cut into chunks.)
Beat eggs till light and yellow. Add remaining ingredients (beside chilies) and beat together. Finally, fold chili’s in. Pour into 9 by 12 inch pan (greased). Bake at 350 degrees for 35 minutes or more, till light golden brown. Let sit for at least 5 minutes before serving so that the casserole will set.
Note: This can be made ahead of time and frozen. To reheat, thaw in fridge overnight, cover with foil and bake at 350 until warmed through (about ½ hour or so).
* Below is a printable recipe should you like to add it to your Recipe Book *
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This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Homestead Barn Hop, Teach Me Tuesday, Domestically Divine Tuesday, Raising Homemakers, Wise Woman Link Up, Frugal Days, Sustainable Ways, Farmgirl Friday and Deep Roots at Home. Thank you lovely ladies for hosting these. "Fresh Egg Chart" clip art courtesy of Reading, Roses and Prose.
Simply download and print. Please let me know if you have any printing problems.