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This winning recipe was featured in Eggs: Plain and Fancy.
Patricia Jager | Panola-Harrison EC
“My mother-in-law gave me this recipe. I have made it many times for church brunches and out-of-town visitors, and everyone loves it. You can lighten it up with low-fat or fat-free cheese.”
Butter, vegetable oil or nonstick cooking spray
10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 pint small-curd cottage cheese
1 pound Monterey Jack cheese, shredded
7–8 ounces canned green chiles, chopped
1. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan.
2. Lightly beat eggs in a large mixing bowl. Add all remaining ingredients and mix well.
3. Pour the egg mixture into the prepared baking pan and bake 45–50 minutes or until lightly browned on top.
4. Allow the casserole to sit 10–15 minutes before serving.
For more heat, look for hot or fire-roasted green chiles, or add a few dashes of your favorite hot sauce.