cheddar and chile egg casserole.

So I'm not always a RR fan, but this breakfast casserole has become a quick and easy staple in my kitchen when I need to make breakfast for a small crowd.

From: Everyday with Rachel Ray

Ingredients:

• 3 tablespoons butter, melted
• 5 large eggs, beaten
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• One 4-ounce can diced green chilies
• 1/4 cup flour
• 1/2 teaspoon baking powder
• Salt

Directions:

1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.

2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

Some side notes from Emily:
For a crowd bigger than 4, double the recipe and make in a 9x13 pan. One addition I like is to add some cooked sausage or turkey sausage.


emily.