Chili Cheese Egg Bake

This casserole-style preparation for eggs is easy to make and makes a very impressive addition to any breakfast or brunch menu. It travels well for office parties or pot luck soirées.  It is delicate, cheesy and mildly picante, but be careful it stays hot for a good while after being served. This versatile dish reheats well and can even be frozen, then reheated by covering with foil.

½ cup butter
10 eggs
½ cup flour
1 teaspoon baking powder
dash of salt
1 8-ounce can chopped mild green chilies
2 cups (16 ounces) cottage cheese
1 lb. (4 cups) Monterey Jack cheese, shredded

Melt butter in a 9 x 13 inch baking pan and set aside. In a large mixing bowl beat eggs and add flour, baking powder and salt and mix well. Add melted butter, leaving the pan buttered. Add chilies and cheese. Mix together and pour into baking pan. Bake uncovered at 350o degrees for 45 to 60 minutes. Test for doneness with a knife. Be sure eggs are set and knife blade comes out clean when inserted in center. Cut into squares while hot, but allow to cool slightly before removing from pan. Serve with toast, biscuits or warm tortillas and sliced tomatoes (or a spicy Bloody Mary) for a wonderful start to your weekend!