green chili breakfast egg bake

Green chili egg bake is simple to make, perfect for meal prep and traverses the meal genre meaning, although I have named this a breakfast bake, it is equally as good for lunch or dinner served with a salad. It will either feed a small crowd or, serve you for several days. If that’s not your thing, it can easily be halved and cooked in a smaller baking dish, probably 8 x 8 -inch (2ocm). It uses four cans of diced green chilies, don’t baulk at this, the chilis are what gives the bake its flavor, along with a generous amount of pepper Jack cheese. Delcious eaten warm, I do enjoy it best cold with a garden salad. In full disclosure, I am not the creator of this recipe. I saw it in the latest Southern Living Magazine, and it sounded delicious and with only a handful of ingredients. I was correct in my assumption, it is delicious.

Prep Time10

Cook Time1

resting time15

Total Time1 25

Servings: pieces

Calories: 339kcal

Author: Lovoni

12 large eggs
1/2 cup half and half 120ml
1/2 cup self-rising flour 60g
24 oz container cottage cheese large or small curd – I used large
4, 4 oz cans diced green chilies, drain and patted dry with paper towel 113g
1/3 cup butter, melted 75g/5 tablespoons
3/4 teaspoon sea salt
4 cups shredded pepper Jack cheese 16 oz/454g

Preheat the oven to 350°F (180°C) fan-forced or 375°F (190°C) without the fan. Grease a 9 x 13-inch 23 x 33 cm) baking dish.
In a medium bowl, add the eggs, half and half and the flour. Use a hand mixer and beat for about 30 to 60 seconds until smooth and somewhat foamy. Or use a blender for this part then pour the mixture into a medium bowl.
Add the cottage cheese, green chilies, butter, salt and 3 cups of the cheese; stir until just combined. Pour into the prepared baking dish and bake, uncovered for 40 minutes.
Sprinkle with the remaining cheese and bake, uncovered for about 15 minutes until set but still slightly jiggly and the top is browned. Let cook for 15 to 20 minutes before serving. Also good served cold. Store any leftovers in a sealed container and eat within 5 days.

Nutrition