Prep 10 mins
Cook 35 mins
I think these yummy eggs are good for breakfast, lunch or supper, and the recipe doubles easily for a bigger crowd. You can get creative with this basic recipe, changing the cheese and the flavors to suit your mood. I like spinach and sundried tomatoes with cheddar and a few red pepper flakes.
- 6 eggs, beaten
- 8 ounces monterey jack cheese
- 4 ounces canned chopped green chilies, drained
- 1 cup cottage cheese
- 1⁄4 cup butter, melted
- 1⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Preheat oven to 350°F.
- Combine all ingredients and pour into greased square baking pan.
- Bake for 30-35 minutes, or until a tester comes out clean when inserted in center.
- Serve with salsa if desired.
Yum and really easy. Thanks
This is great. Just enough for two people (we are big breakfast eaters). I used cheddar cheese vs. monterey jack and it was wonderful. May add two 4 oz. cans green chilies next time but that is personal prefernece. Will definitely be making this again. Thanks.
This was AWESOME! The balance in flavor was just right and the texture was perfect. The eggs had just the right amount of firmness while still being creamy and the green chilies offered great flavor with a very nice hint of spice. We made a few substitutions to make this South Beach friendly: We used whole wheat flour, melted Smart Balance spread, lowfat cottage cheese, and 4 oz of 2% milk cheddar cheese plus 4 oz of part skim mozzarella cheese. I served this topped with some good salsa. My husband is super picky and he said this was a definite keeper and was one of his favorite egg dishes so far. Thanks!!