Eggs With Chilies and Cheese |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I came across this recipe while looking for breakfast ideas and thought it would be a good way to use up some cottage cheese. Although this calls for Monterey Jack cheese any cheese will work, I've even used American cheese with good results. This makes a lot of servings but it can easily be halved to serve 4-5 people (using an 8x8-inch pan baking for 20-30 minutes). Recipe source: Bon Appetit (January 1987) Ingredients:
10 eggs, beaten |
1 lb grated monterey jack cheese or 1 lb grated monterey jack pepper cheese, for a spicer version |
2 cups cottage cheese |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
pepper, to taste |
2 (4 ounce) cans diced green chilies, drained |
1 red bell peppers, chopped or 1 (2 ounce) jar pimientos (optional) |
Directions:
1. Preheat oven to 350-degrees F.
2. Grease a 9 x 13 inch pan.
3. Combine first seven ingredients (eggs- pepper) in a large bowl.
4. Stir in green chilies and red bell pepper (if using).
5. Pour mixture into prepared pan.
6. Bake for 30-40 minutes or until it is lightly browned and toothpick inserted in center comes out clean.
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