"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 *
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Simply download and print recipe from HERE.
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