That Egg
That Egg
Ingredients
- 5 eggs
- 16 ounces cottage cheese
- 1 pound Monterey Jack cheese, grated (or Colby Jack and sharp cheddar blend)
- 1/4 teaspoon seasoning salt
- 1/4 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 chilies, drained (two 7-ounce cans)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the 5 eggs and whisk them thoroughly until they are well combined and slightly frothy.
⏱️ 2 min
- 3
To the whisked eggs, add the 16 ounces of cottage cheese, 1/4 teaspoon of seasoning salt, and 1/4 teaspoon of freshly ground black pepper. Mix these ingredients together until just combined.
⏱️ 3 min
- 4
In a separate, smaller bowl, combine the 1/2 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 cup of melted butter. Whisk this mixture diligently until there are absolutely no lumps and the mixture is smooth.
⏱️ 5 min
- 5
Pour the smooth flour and butter mixture into the egg, cottage cheese, and seasoning mixture. Stir until fully incorporated and no streaks of the flour mixture remain.
⏱️ 3 min
- 6
Add the 14 ounces of drained diced green chilies and the 1 pound of grated Monterey Jack cheese (or your preferred cheese blend) to the mixture. Mix everything together well, ensuring the chilies and cheese are evenly distributed.
⏱️ 4 min
- 7
Pour the entire mixture into the prepared 9x13 inch baking pan, spreading it evenly.
⏱️ 1 min
- 8
Bake the dish uncovered in the preheated oven for 1 hour, or until the top is lightly browned and bubbly, and a knife inserted into the center comes out clean.
⏱️ 60 min•🌡️ 350
- 9
Remove from the oven, let cool slightly, then cut into squares and serve. Hot sauce, such as Cholula, can be added for an extra kick.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
That Egg
Ingredients
- 5 eggs
- 16 ounces cottage cheese
- 1 pound Monterey Jack cheese, grated (or Colby Jack and sharp cheddar blend)
- 1/4 teaspoon seasoning salt
- 1/4 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 chilies, drained (two 7-ounce cans)
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the 5 eggs and whisk them thoroughly until they are well combined and slightly frothy.
⏱️ 2 min - 3
To the whisked eggs, add the 16 ounces of cottage cheese, 1/4 teaspoon of seasoning salt, and 1/4 teaspoon of freshly ground black pepper. Mix these ingredients together until just combined.
⏱️ 3 min - 4
In a separate, smaller bowl, combine the 1/2 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 cup of melted butter. Whisk this mixture diligently until there are absolutely no lumps and the mixture is smooth.
⏱️ 5 min - 5
Pour the smooth flour and butter mixture into the egg, cottage cheese, and seasoning mixture. Stir until fully incorporated and no streaks of the flour mixture remain.
⏱️ 3 min - 6
Add the 14 ounces of drained diced green chilies and the 1 pound of grated Monterey Jack cheese (or your preferred cheese blend) to the mixture. Mix everything together well, ensuring the chilies and cheese are evenly distributed.
⏱️ 4 min - 7
Pour the entire mixture into the prepared 9x13 inch baking pan, spreading it evenly.
⏱️ 1 min - 8
Bake the dish uncovered in the preheated oven for 1 hour, or until the top is lightly browned and bubbly, and a knife inserted into the center comes out clean.
⏱️ 60 min•🌡️ 350 - 9
Remove from the oven, let cool slightly, then cut into squares and serve. Hot sauce, such as Cholula, can be added for an extra kick.
⏱️ 2 min