This recipe is such a winner at brunches as it feeds a crowd, tastes yummy and is super easy to whip up the morning of. The green chilies add a little hint of Southwest flavour while the mix of cheeses make this puffy-fluffy egg dish rich and gooey.
I love that this recipe only takes about 5 minutes to prepare and then can just be popped in the oven. It bakes for about 45 minutes and then is ready to enjoy. We serve it with salsa and hot sauces but it is equally delicious as is. You could easily feed 12+ people at a brunch, we had 10 people for Easter and Christmas and I still had leftovers for hubby and myself for 3 extra meals. I hope you enjoy this recipe at your next big gathering. I would love to hear back from you if you make this!
- - 10 eggs
- - 1/2 cup all purpose flour
- - 1 teaspoon baking powder
- - 4 cups shredded cheese (I use the Tex Mex or Nacho mix)
- - 2 cups cottage cheese (I use the 2%)
- - 1-2 cans of chopped green chilies (4oz or 127ml can)
- 1. Beat eggs at medium-high speed for 3 minutes, they will start to get fluffy and turn light yellow in colour.
- 2. Combine the flour and baking powder, slowly add to the eggs and mix well. It may look a bit lumpy, don't worry it all works out!
- 3. Stir in the cheeses and chilies
- 4. Pour into a greased 9 x 13 glass baking dish. Bake, uncovered at 350 for 35-40 minutes. Insert a knife or tooth pick in-if it comes out clean it is baked. Let rest for 5 minutes before serving.
- I always serve with an assortment of salsas and hot sauces as the chilies add a mild flavour and our family likes to kick up the heat. Leftovers are amazing and keep well for a few days, I pack them in my lunch.
- I would love to hear if you made this!