This was our egg dish. Whitney has made this several times and it always comes out delicious. It's nice because it is crustless and has a Mexican flare because of the cheese and chilis.
10 eggs, beaten until light and fluffy
2 cups cottage cheese
1 pound Jack cheese, grated
2 small cans of chopped green chilies
1/ 2 cup flour
1/2 cup melted butter
1 tsp baking powder
1/4 tsp salt
Place in a buttered 9" x13" baking dish
Bake at 350 degrees for
35 minutes
Try variations: for Kate's birthday we made a second one with sausage and hash brown potatoes
Sunday, April 4, 2010
Chili egg casserole
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