Chili Cheese & Egg Breakfast/Brunch Casserole ~ Printable Recipe

"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! Our recipe can also be doubled. Simply freeze the other for a future meal.

• 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 *

You may also be interested in:

Farm Fresh Eggs

Freezing Extra Eggs

Angeled Eggs (Printable Recipe)

Chicken and Eggs Clip Art

Simply download and print recipe from HERE. 

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