Green Chile Egg Casserole

I recently attended a party at my friend Randi's house, where she served a Southwestern Egg Casserole as the main dish.  It was crazy delicious, so of course I had to ask for the recipe.  It was such a hit at her party, that I decided to make it for my daughter's birthday party the following month.   It really is the perfect casserole to make for a crowd; it's the kind of dish where everyone asks for the recipe.  I'm pretty sure it's the inclusion of cottage cheese that makes this casserole stand out amongst all the other egg casseroles; its texture is just incredibly pleasant. It's cheesy, silky, and zesty. Yum!

Green Chile Egg Casserole

Recipe Adapted from Randi Russell and Taste of Home

INGREDIENTS

10 Eggs, beaten

1/2 Cup All Purpose Flour

1 tsp Baking Powder

1/2 tsp Garlic Powder

1 tsp Salt
2 Cups Cottage Cheese
4 Tbsp Butter, melted
7 to 10 oz can Roasted Green Chilies, diced
16 oz Monterey Jack Cheese, shredded
Optional: Sour Cream, Sriracha, Black Beans, Salsa

DIRECTIONS

1.  Preheat the oven to 350 degrees and grease a 9 x 13 pan.  

2.  In a large bowl, beat the eggs.

3.  In a separate small bowl, whisk together the flour, baking powder, garlic powder, and salt.  Once combined, pour into the large bowl and mix with the eggs until smooth.

4.  Stir in the cottage cheese, butter, green chiles, and shredded cheese.  Once well mixed, pour mixture into the greased baking dish.

5.  Bake for 50-60 minutes, or until cooked through and a toothpick comes out clean from the center.  Serve warm  (Serves 10-14 people and can easily be doubled)

NUTRITIONAL INFORMATION

Serving Size:  1/1oth of Casserole

Calories:  336

Fat:  22

Carbs:  10

Protein:  23

NOTES 
This can be made the night before.  Just mix all the ingredients and put in the greased pan, and then stick in the fridge overnight.  The next morning, place covered in the preheated oven and bake as directed, though it may take a little bit longer to bake.

Makes great leftovers; it microwaves in individual portions beautifully.  I ate off of it for a week!

If serving to picky palates, you may want to decrease the green chilies to 7 ounces.

I serve mine with Sriracha Sour Cream:  mix about 1 tbsp of Sriracha and 1/2 Cup Sour Cream, or to taste.

Feel free to mix in your favorite add-in after Step #2, like chopped spinach, diced zucchini, black beans, onions, cooked sausage, diced ham, chopped bell pepper, etc.