Green Chile Egg Casserole
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 12 large eggs
- 1 cup cottage cheese
- β cup all-purpose flour
- Β½ cup heavy cream (double cream in the UK)
- 1 teaspoon baking powder
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 1 Β½ cups pepper jack cheese (6 ounces )
- 1 Β½ cups cheddar cheese (6 ounces )
- 2 4-ounce cans diced green chiles (undrained)
Method
- Preheat oven to 350β (180Β°C or 160Β°C for a fan oven) and grease a 9x13β (approx. 23x33 cm) baking dish.
- Add the eggs, cottage cheese, flour, heavy cream, baking powder, salt, and pepper to a blender. Blend the ingredients on high for 30 seconds or until the ingredients are incorporated and smooth.
- Spread the cheeses and green chiles onto the bottom of the 9x13β baking dish.
- Slowly pour the egg mixture over the cheese and chiles and gently mix.
- Bake the casserole for 45-50 minutes or until the eggs have set in the middle and the edges are golden brown.
- Let the casserole rest for 5-10 minutes before cutting.