My college roommate, Sara, owns a B&B and cattle farm in Northern Virginia and at least once a year a group of us get together at the farm for a weekend of eating, drinking and general merriment. Each time we gather, we spend a good amount of time in the kitchen. Most of us enjoy cooking, and ALL of us enjoy eating. Breakfast doesn’t really happen at a scheduled time because everyone is free to sleep as long as he or she wants. Instead, the first to arise typically makes a pot of coffee and maybe begins to griddle bacon. Rather than cooking everyone eggs to their preference (although we have done that once or twice), Sara creates an amazing egg casserole which is enough to feed the whole crew with eggs from her chickens. This casserole is delicious hot out of the oven and also at room temperature, so the late sleepers aren’t left out…although we can’t promise that there will be bacon left! The best part is that this casserole can be put together the day or night before, refrigerated and popped in the oven in the morning with little effort. It’s especially delightful on a snowy morning on the farm.
When feeding a crowd, this casserole is made in a 9″x13″ rectangle baking dish, but the following recipe is cut in 1/2 and made in a 9″ pie dish. This makes 8 pie wedge servings, which is more than enough for me and my mom to eat for a few days. I love having breakfast ready on work days! The only thing that is not doubled when making the full recipe is the can of green chilies. When I cut the recipe in 1/2, I did not reduce the amount of chilies.
Cheesy Green Chili Egg Casserole
Makes 8 servings
1/4 cup butter, melted
8 oz cottage cheese (I like Organic Valley 4% milk fat)
1 cup Monterrey Jack Cheese, shredded
2 Tbsp all purpose flour
1/2 tsp baking powder (Bob’s Red Mill makes one without Aluminum)
1 – 4 oz can diced green chilies (Hatch brand if you can find them, I like hot)
1/4 tsp salt
5 large eggs, lightly beaten
Preheat oven to 400° F. Butter a 9″ glass or ceramic pie dish.
Stir together butter, cottage cheese, jack cheese, flour, baking powder, chilies and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
Pour into prepared pie dish and bake for 25-35 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving. Can be served at room temperature and also refrigerated and reheated, as well.