Egg casseroles are such a flexible choice as a staple on your meal plans, because you can vary the ingredients to make them compatible for breakfast, brunch, lunch or dinner! This southwestern egg casserole would probably work anytime! I’ve made lots of different quiche and egg casserole recipes, and this one was so light and had a really nice texture and flavor. My “connoisseur” husband thoroughly enjoyed it and said so many times!
I’ve had this recipe copied down in one of my notebooks, probably from one of my many library trips, luckily I made a note that it was from Once a Month Cooking.
Here is what you need and how you make it:
10 eggs–Beat separately
In a separate bowl combine:
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
In another bowl combine:
3 cups shredded Monterey Jack cheese
2 cups cottage cheese
1/2 cup butter, melted
1 can (7 ounce) chopped green chilis
Mix everything together and pour into a 9×13 baking dish.
Bake in a preheated 350 degree oven for 35 to 40 minutes, till cooked through.
Let cool and set for a few minutes, then you’re ready to cut and serve with a salsa garnish!
- 10 eggs
- ½ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 cups shredded Monterey Jack cheese
- 2 cups cottage cheese
- ½ cup butter, melted
- 1 can (7 ounce) chopped green chilis
- Beat eggs separately.
- In a separate bowl combine the flour, baking powder and salt.
- In another bowl combine:
- Monterey Jack cheese, cottage cheese, butter, and chopped green chilis.
- Mix everything together and pour into a 9×13 baking dish.
- Bake in a preheated 350 degree oven for 35 to 40 minutes, till cooked through.
- Let cool and set for a few minutes, then you’re ready to cut and serve with a salsa garnish!
Doesn’t that look great!
We enjoyed this so much, for dinner one night and lunch the next day! Hope you do too!