Chili Egg Puff Casserole
Great for breakfast or dinner
Equipment
- 13 x 9 pan
- 9 x 9 for half recipe
Ingredients
- 10-12 large Eggs, beaten
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 4 ounce Diced green chilies, mild or medium
- 16 ounces Cottage cheese
- 1 pound Mexican cheese blend or Monterey Jack or Cheddar cheese, shredded.
- ½ cup Butter, melted
Instructions
- Preheat oven to 350°.
- Mix all ingredients together in big bowl.
- Pour into greased pan. I usually melt the butter in the pan, spread it around then pour rest into mixture.
- Bake for 30 - 35 minutes. More cheese can be added to top during last 5 minutes.
Notes
This recipe can be cut in half and baked in a 9 x 9 pan.
Can be mixed the night before and stored in refrigerator until ready to bake.