Green Chili Egg Casserole
Eggs, cottage cheese, diced green chiles and colby jack with a little flour and baking powder, baked uncovered until golden and set.
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Ingredients
- 1/4 cup butter melted, divided
- 10 large eggs
- 1 can diced green chiles 7 ounces
- 24 ounces small curd cottage cheese
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 16 ounces colby jack cheese shredded, or cheddar
Instructions
- Preheat the oven to 350°F. Pour half of the melted butter into a 9x13-inch baking dish and reserve the other half.
- Add the eggs, green chiles, cottage cheese, flour, baking powder and salt to a large mixing bowl and mix by hand or with a hand mixer until fully incorporated.
- Add the shredded cheese and fold it in until fully combined with the egg mixture.
- Pour the egg mixture into the baking dish and smooth it out to the edges. Drizzle the remaining melted butter evenly over the top.
- Bake uncovered on the center rack for 45 minutes, until the top is slightly golden and the eggs are fully set and reach 160°F in the center. When you shake the pan lightly, the eggs should jiggle but not slosh.
Notes
To make ahead, mix and pour into the dish the night before, cover and refrigerate; it takes longer to bake from cold. Let it rest 5 minutes before slicing. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 317kcalCarbohydrates: 7.6gProtein: 21.3gFat: 22.3gSodium: 690mgFiber: 0.4gSugar: 2.3g