Discovered this recipe in the Sunday paper a couple of weeks ago, and it turns out its perfect for a Sunday breakfast. I adapted the recipe slightly and halved it. There was still plenty for the two of us for breakfast and leftovers to take to the office this week. You can easily double it and bake in a 9 x 13 pan if you're having a big gathering for a brunch.
Chile Cheese Egg Casserole
Makes 6 servings.
1/4 cup butter, melted
5 eggs
1 egg white
1/4 cup flour
1/2 teaspoon baking powder
1 (8 ounce) can diced green chiles
2 cups cottage cheese
8 ounces shredded Mexican blend cheese
pinch each of salt and freshly ground pepper
Preheat oven to 400°.
Pour half the melted butter into a 8 inch square baking dish.
Beat the eggs and egg white in a large bowl. Stir in the remaining ingredients and mix well.
Pour egg mixture into baking pan. Pour reserved butter over the top.
Bake for 25 minutes or until casserole is set and slightly browned on top.
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