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Cheddar and Chile Egg Casserole

March 2007

Cheddar and Chile Egg Casserole

Yunhee Kim enlarge

By: Maile Carpenter
Part of this menu: Big-Family Easter Brunch »

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out
Wine Pairing Icon

PAIR WITH:

Segura Viudas Brut Reserva NV (Spain)


  • 4 Servings
  • Prep 5 min
  • Cook 35 min

Ingredients:

  • 3 tablespoons butter, melted
  • 5 large eggs, beaten
  • 1 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • One 4-ounce can diced green chilies
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • Salt

Side note
Cook 4 slices finely chopped bacon in a skillet and toss in 5 ounces arugula. Serve alongside the casserole.

Directions:

  1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.

  2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.
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