This casserole-style preparation for eggs is easy to make and makes a very impressive addition to any breakfast or brunch menu. It travels well for office parties or pot luck soirées. It is delicate, cheesy and mildly picante, but be careful it stays hot for a good while after being served. This versatile dish reheats well and can even be frozen, then reheated by covering with foil.
½ cup butter
½ cup flour
1 teaspoon baking powder
dash of salt
1 8-ounce can chopped mild green chilies
2 cups (16 ounces) cottage cheese
1 lb. (4 cups) Monterey Jack cheese, shredded