Green Chili Egg Bake Green chilies give this creamy, cheesy breakfast casserole a Southwestern twist. Makes 10-12 servings Ingredients: 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. Instructions: 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.

Green Chili Egg Bake

Print recipe as: 3x5 | 4x6 | 8.5x11
Green chilies give this creamy, cheesy breakfast casserole a Southwestern twist.


Ingredients
  • 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

 


Directions

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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