Saturday, January 23, 2010

Weekend Brunch: Alamo Breakfast Casserole

A chilly 45 degrees, sunny skies and everyone is toasty warm in bed. It's the perfect morning to make my egg casserole. Whether you're feeding out-of-towners or the family, this is a really easy and filling breakfast. It's easy to do this one ahead of time also, so you can just pop it in the oven when you're ready to get it started.

Alamo Breakfast Casserole

10 eggs
1 Tbl. flour
1/4 tsp. baking powder
1 stick melted butter
1 pint (16 oz) cottage cheese
1 pound shredded monterey jack cheese
1 can (4 oz) diced green chilis

Heat oven to 350
whisk together eggs, flour, baking powder, and butter.
Stir in cheese and chilis.

Pour into lightly greased baking pan. (13x9 dish)

Cover and bake until set, cheese is melted & just beginning to brown. (About 35 minutes)
Serve warm with whole wheat toast and fruit.


Stephanie said...

Mmmmm...that sounds yummy! You are an amazing cook! I'l have to try that recipe some time. I can't tell you how many times I've served your dip, and it is ALWAYS a huge success. Miss and love ya!

Elle Girl said...

Girl, this is an awesome recipe with just the right kick. It's delicious! Miss you too :)