My daughter, Heidi, fixed this for breakfast during the Christmas holidays. It was a great meal – eggs all light and fluffy – for the handful of us joining together at her table for breakfast one morning…
10 eggs
1/2 cup flour
1 Tsp baking powder
1/4 Tsp salt
2 cups cottage cheese
1 lb Monterrey Jack cheese, shredded (or 1/2 lb Monterrey Jack cheese plus 1/2 lb Cheddar cheese, shredded)
1/2 cup butter
2 – 4oz cans diced green chilies
In large bowl, beat eggs. Add remaining ingredients. Mix well. Pour into a greased 9 x 13″ baking dish. Bake at 350 degrees for 35 minutes.
Prep Time: 45 min
Yield: 12 servings (I think it feeds less, maybe 5-6)
Delish! Thank you Heidi!
We are very fortunate to have a local supplier of fresh laid chicken eggs – organically fed and free roam, too. We, also, buy organic when ever possible. I hope you can shop organic too! I’ll be using Bob’s Red Mill gluten free flour when I make this recipe this week just to test it out! (Some of our friends cannot eat wheat.) You can find gluten free flour in most grocery stores. ~~ Eat in good health!
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