Green Chile Egg Puff Casserole

With Easter approaching, I started thinking about eggs.  I couldn’t help it!  I am always on the look out for great brunch dishes that work for larger groups and there is never a time quite like having family over to try making a new dish.  This one is from Uncle Willy, brunch cook eggstraordinaire.  The casserole is easy to make, fluffy light and the chiles add a nice flavor however not too spicy or overwhelming.  Follow the directions for the casserole, make his banana bread to accompany the casserole, and you’ll be eggstatic with the results. 

Just don’t let the Easter bunny catch you cooking the eggs that you should be dying and hiding. 

Ingredients:

Green Chile Egg Puff Casserole

1.      10 eggs

2.      ½ c flour

3.      1 t baking powder 

4.      ½ t salt

5.      16 oz. cottage cheese

6.      16 oz. Monterrey Jack cheese, shredded

7.      ½ c (1 stick) melted butter

8.      1 can (4 oz.) diced green chilies

Preheat oven to 350.

With electric mixer, beat eggs until foamy.  Sift flour, baking powder and salt together and add to eggs and beat.  Add cottage cheese and beat with egg mixture.  Blend in remaining ingredients.

Pour into 9x13 pan and bake at 350 F for 35 to 45 minutes.

When I made the dish for our family of 5, I halved the recipe and baked it in an 8x8 Pyrex dish.  Equally yummy and less leftovers.