Family Favorite Chili Cheese Eggs

This egg casserole is our family's go-to for holidays, brunches, and Sunday mornings. This comforting 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 potluck 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 it with foil.

  • ½ cup butter
  • 10 eggs
  • 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

Melt butter in a 9 x 13-inch baking pan and set aside. In a large mixing bowl beat eggs and add flour, baking powder, and salt and mix well. Add melted butter, leaving the pan buttered. Add chilies and cheese. Mix together and pour into baking pan. Bake uncovered at 350º degrees for 45 to 60 minutes. Test for doneness with a knife. Be sure the eggs are set and the knife blade comes out clean when inserted in the center. Cut into squares while hot, but allow to cool slightly before removing from pan. Serve with toast, biscuits or warm tortillas, and sliced tomatoes (or a spicy Bloody Mary) for a wonderful start to your weekend!