-adapted from my friend Kim
I had never had a vegetarian breakfast casserole (or in these parts of the country--an egg bake) until Kim brought this to Bible study a couple years ago. I don't think I've made another breakfast casserole since. It is crazy-good, loaded with cheese, and gets rave reviews even from meat-lovers.
- 10 eggs
- ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups cottage cheese
- 4 cups shredded cheese (told ya it had a lot), use whatever you like--Monterey Jack, Colby, Cheddar, whatever
- 1/2 stick melted butter, cooled slightly (I cut this down from a full stick. You're welcome. I am tempted to try with even less.)
- 2- 4oz cans diced green chiles
In large bowl, beat eggs. Add remaining ingredients. Mix well. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 45minutes or until golden. This is great heated up the next day for breakfast or lunch, and can easily be halved and baked in an 8" square pan. Sorry, no pictures. It's all gone.