Green Chili Breakfast Casserole

GREEN CHILI BREAKFAST CASSEROLE

Here’s a receipe that you can make ahead of time, even divide into 12 individual portions, and freeze them to be microwaved later. It will give your family’s tastebuds a little jolt to wake them up before heading out the door.

INGREDIENTS 

  • 12 eggs

  • 1/2 cup half-and-half

  • 1/2 cup all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1 (24-oz.) container whole-milk small-curd cottage cheese

  • 3 (4-oz.) cans diced green chiles

  • 5 Tbsp. salted butter, melted

  • 1 tsp. kosher salt

  • 4 cups shredded pepper Jack cheese 

  • 1 whole green onion chopped.

DIRECTIONS

  1. Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray. Whisk eggs, half and half, flour, and baking powder in a large bowl.

  2. Stir cottage cheese, diced green chiles, melted butter, salt, and the onion portion of the green onions, and 3 cups pepper Jack cheese into egg mixture until just combined, and transfer to prepared baking dish. Set the green  tops of the onion aside. Cover with aluminum foil.

  3. Bake 45 minutes. Uncover and sprinkle with remaining 1 cup pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around edges, 20 to 25 minutes more. Remove from oven, and let cool 15 minutes. Garnish with the green onion tops.

  4. Serve with salsa for your guests to add or not.

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