Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, whisk the eggs until frothy.
- Add flour, baking powder, onion powder, garlic powder, and salt into the egg mixture, mixing until smooth.
- Stir in cottage cheese, half of the Monterey Jack cheese, melted butter, and diced green chilies until well combined.
- Pour the mixture into the prepared baking dish.
- Sprinkle with the remaining shredded cheese.
- Bake for 40 minutes, or until the edges are golden and the center is set.
- Allow to cool slightly before serving, then sprinkle with fresh cilantro.
Notes
- Storage: Store any leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven for a quick meal.
- Freezing: You can freeze the casserole before baking. Just prepare the mixture, place it in a freezer-safe dish, and bake it directly from frozen, adding extra time as needed.
- Pairing: Serve with a side of fresh fruit or a light salad for a well-rounded meal.
- Spice it up: If you enjoy heat, consider adding jalapeños or a sprinkle of cayenne pepper to the egg mixture.
- Breakfast for dinner: This casserole isn’t just for breakfast! It makes a satisfying dinner option paired with a crisp side salad.