I am famous for making way too much food. Sometimes on accident, but often on purpose. It’s called planned overs–that’s a thing, right? Or is it a made up memory based on a fictitious Food Network show I thought I watched?
Too much pork, no problem, I can come up with a million ways to put that to good use. Recently, I found my new favorite way…add it to this delicious green chile egg casserole that my bestie served at her daughter’s shower.
It is another easy recipe and every time I make it, someone or several someones ask for the recipe. This recipe is just fine with no meat at all (makes me think of My Big, Fat, Greek Wedding “what you mean he don’t eat no meat? Oh that’s ok, it’s ok, I make lamb!”) but if you have some leftover sausage, ham or pulled pork, it adds an extra yum factor.
I have made this with my favorite cottage cheese and with whatever store brand I have hiding in the back of the fridge with equally good results. The key is to not skimp on the green chiles.
Green Chile Egg Casserole
Equipment
- 1 baking dish, 9×13
Ingredients
- 10 eggs beaten
- 1-16 oz container cottage cheese small curd
- ½ c butter one stick, softened
- 1 tsp baking powder
- ½-1 tsp salt
- 1 tsp granulated garlic
- ½ c all-purpose flour
- 2-4 oz cans diced green chiles
Instructions
Instructions:
- Mix all ingredients together.
- Pour into greased 9×13 pan.
- Bake at 350F for 30-35 minutes or until center is set.