Green Chili Egg Bake
- 10 eggs
- 4 cups shredded Monterey Jack cheese
- 2 cups AE Cottage Cheese
- ½ cup melted butter or margarine
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cans (4 ounces each) chopped mild green chilies, drained
- Purchased salsa for serving
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with nonstick spray; set aside.
In a large bowl, beat the eggs until well blended. Stir in the Monterey Jack cheese, cottage cheese, melted butter, flour, baking powder and salt; fold in the chilies. Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until the eggs are just set. Cool for 10 minutes before slicing. Serve with salsa on the side, if desired.
Makes 10 - 12 servings
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