Saturday, July 18, 2009

Green Chile Bake {Breakfast Casserole}

My sister-n-law Beth had a handful of ladies over to her house Friday morning for brunch. I brought this Green Chile Bake breakfast casserole. I'd have taken a picture, but honestly, it's not that pretty to look at. However, it's a favorite breakfast dish in our house.

Thank you, Beth, for a lovely get together. You're always a wonderful hostess.

10 eggs
4 cups shredded Monterey Jack cheese (I used a cheddar/monterey jack blend)
2 cups cottage cheese (small curd)
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (4-ounce) cans chopped green chiles, drained (I substituted the chiles with Rotel)

Preheat oven to 350 degrees. Lightly oil a 13-by-9-inch baking dish. Beat eggs in a large mixing bowl. Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles. Pour into baking dish, and bake for 35 minutes or until the eggs are set. Cool for 10 minutes. Serves 8 to 10 for brunch, 12 to 16 as an appetizer.

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