That Egg Casserole
That Egg Casserole
Ingredients
- 10 eggs
- 32 ounces cottage cheese
- 1 pound Monterey Jack cheese, grated
- 1/4 teaspoon seasoning salt
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup butter, melted
- 14 ounces diced green chiles, drained (two 7-ounce cans)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the 10 eggs and whisk them thoroughly until the yolks and whites are well combined and slightly frothy.
⏱️ 3 min
- 3
Add the cottage cheese, seasoning salt, and freshly ground black pepper to the whisked eggs. Stir until well incorporated.
⏱️ 2 min
- 4
In a separate, smaller bowl, combine the all-purpose flour, baking powder, and melted butter. Whisk this mixture vigorously until it is smooth and no lumps of flour remain. This ensures a smooth consistency in the final casserole.
⏱️ 5 min
- 5
Pour the flour-butter mixture into the large bowl containing the egg and cottage cheese mixture. Mix everything together thoroughly until all ingredients are evenly combined.
⏱️ 3 min
- 6
Stir in the drained diced green chiles and the grated Monterey Jack cheese (or your preferred cheese like Colby Jack, Sharp Cheddar, or Pepper Jack). Mix gently until the chiles and cheese are evenly distributed throughout the mixture.
⏱️ 2 min
- 7
Pour the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 8
Bake uncovered in the preheated oven for 1 hour, or until the top is lightly golden brown, the edges are bubbly, and the center is set. A knife inserted into the center should come out clean.
⏱️ 60 min•🌡️ 350
- 9
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set further and makes for easier slicing.
Kitchen Tools
Nutrition Facts (per serving)
That Egg Casserole
Ingredients
- 10 eggs
- 32 ounces cottage cheese
- 1 pound Monterey Jack cheese, grated
- 1/4 teaspoon seasoning salt
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup butter, melted
- 14 ounces diced green chiles, drained (two 7-ounce cans)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the 10 eggs and whisk them thoroughly until the yolks and whites are well combined and slightly frothy.
⏱️ 3 min - 3
Add the cottage cheese, seasoning salt, and freshly ground black pepper to the whisked eggs. Stir until well incorporated.
⏱️ 2 min - 4
In a separate, smaller bowl, combine the all-purpose flour, baking powder, and melted butter. Whisk this mixture vigorously until it is smooth and no lumps of flour remain. This ensures a smooth consistency in the final casserole.
⏱️ 5 min - 5
Pour the flour-butter mixture into the large bowl containing the egg and cottage cheese mixture. Mix everything together thoroughly until all ingredients are evenly combined.
⏱️ 3 min - 6
Stir in the drained diced green chiles and the grated Monterey Jack cheese (or your preferred cheese like Colby Jack, Sharp Cheddar, or Pepper Jack). Mix gently until the chiles and cheese are evenly distributed throughout the mixture.
⏱️ 2 min - 7
Pour the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 8
Bake uncovered in the preheated oven for 1 hour, or until the top is lightly golden brown, the edges are bubbly, and the center is set. A knife inserted into the center should come out clean.
⏱️ 60 min•🌡️ 350 - 9
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set further and makes for easier slicing.