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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Cheesy, fluffy egg casserole - an easy souffle AND very tasty. Ingredients:
3/4 cup flour |
1 1/2 teaspoons baking powder |
9 eggs |
4 cups shredded monterey jack cheese |
2 cups cottage cheese |
2 (8 ounce) cans chopped green chilies, drained |
1 1/2 teaspoons sugar |
1/4 teaspoon salt |
1/8 teaspoon hot pepper sauce (optional) |
8 ounces salsa |
Directions:
1. Preheat oven to 350.
2. Break the 9 eggs and whisk thoroughly.
3. Batter a 13 x 9 pan with butter.
4. Whisk flour and baking powder together.
5. Mix beaten eggs with sugar, salt, green chiles, pepper sauce, cottage cheese and finally the monterey jack shredded cheese.
6. Pour into buttered casserole dish (you can use another size - I also used a 9 inch round pyrex dish and it was actually better, I thought).
7. Bake uncovered 45 minutes or until a knife inserted in the middle comes out non-liquidy.
8. Let this sit for 5 minutes.
9. Serve with salsa.
10. If you aren't much for Mexican, this is just as good with less chiles or none - I would think you can add anything like celery, celery flakes, chopped up canned green beans - or just none of this Green Stuff - .
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