Easy Green Chili Eggs
"A great weekend brunch item, you can whip this up in a matter of minutes!"
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 12 eggs
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 2 cups cottage cheese
- 1⁄4 cup melted butter
- 3 (3 ounce) cans chopped green chilies
- 2 cups grated cheddar cheese
- 1 green onion, chopped
directions
- Preheat oven to 350 degrees F.
- Beat the eggs, then add remaining ingredients and mix well.
- Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
- Makes 6-8 servings.
- Note: use soy flour instead of regular for a lower-carb dish.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good. Like Bergy, I also left out the cheddar (but not the cottage cheese!), and didn't miss it at all. Recipe says this makes 6-8 servings. I cut my 9"x13" casserole into 6 servings, but even without the added cheddar cheese, I found it so filling that I often found myself wanting only half of this serving size, so next time I'll slice this into 8 servings instead. -
I loved this easy recipe - Cut the recipe in half with no problem. Made it in a 9X9 pan. I had it for dinner. It would be a great Brunch dish. Served with asparagus on the side I left out the cheese and it was great but it would also be delish with the cheese. Thanks Julesong for posting
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
