If you haven’t tried cottage cheese in your scrambled eggs you don’t know what you are missing. This egg puff casserole combines cottage cheese and diced mild chilis to make an incredible fluffy casserole. Serve with english muffins or try my baked blueberry French toast for a sweet and savory breakfast.
One of my favorite savory breakfast recipes. Cut this recipe in half if you are serving other dishes or have fewer people to feed.
Author:
Audra Reddy
Ingredients
10 eggs
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, melted
1 - 4oz can diced green chilies
1 lb. Pepper jack cheese, shredded
1 lb. Cottage cheese
Directions
Preheat oven to 350 degrees.
Add eggs to a medium sized bowl and whisk until they are lemon colored. Add flour and other ingredients and blend well.
Lightly butter a 9x13 glass baking dish and pour egg mixture into prepared pan.
Bake for 45 minutes or until center is set and not jiggly.
Recipe Note
You can use fresh Anaheim chilies by first roasting over open flame on a gas stove. Once charred add to paper bag and let rest for 5 minutes. Open bag and skin should easily peel off of the peppers. Chop finely.
Absolutely the BEST
Casserole I’ve ever tasted !!!
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