Cheddar and Chile Egg Casserole

 

So, you may remember me saying something about us moving recently. Well, on our first day, as we were moving in our stuff from the moving truck, our neighbor came over to introduce herself. She even invited me over for a brunch she was having with some of the other neighbors and thought it would be a great way for me to meet them. I was kind of nervous and excited to meet everyone. I didn't need to be because they were all super nice. One of the dishes my neighbor made for the brunch was this green chile egg casserole. I'm not a huge fan of eggs. I can stomach an egg sandwich, even a hard-boiled egg, but I just can't handle omelets. It's just too eggy for me. So, I cautiously took a small piece of the casserole, so as to not be rude, and wound up trying to not shovel it all in my mouth as quickly as possible. It was so light and airy. It practically melted in my mouth and I found myself clamoring for the recipe. I'm so glad I found it online because this is definitely a must for when we have company spend the night.

When I saw there was cottage cheese in the dish I was in denial. I didn't remember there being white chunks in my egg at the party. The flour also threw me for a loop. However, trust me, it will all work out. The cottage cheese adds that fluffiness to the casserole while keeping it super moist. I used low-fat cottage cheese but whatever you prefer will work. This is essentially something you can make the night before, store it in a airtight container or bag, and then the morning of just give it a good whisking to whip it all up before popping it into the over.

recipe adapted from Rachael Ray

• 3 TBSP butter/margarine, melted 
• 5 large eggs, beaten 
• 1 cup cottage cheese 
• 1/2 cup shredded cheddar cheese 
• 1 (4 ounce) can diced green chilies 
• 1/4 cup flour 
• 1/2 tsp baking powder 
• 1/2 tsp salt

1. Preheat the oven to 350 degrees . Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.
2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.