This cottage cheese egg bake is the easiest and best casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at a time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chiles make it pop!
Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::10
Yield::1 (10×13-inch) casserole
Ingredients
cooking spray
2 (16 ounce) packages cottage cheese
10 large eggs, beaten
1 pound shredded Monterey Jack cheese
1 (4 ounce) can diced green chiles
½ cup butter, melted (Optional)
½ cup all-purpose flour
½ cup cooked crumbled bacon (Optional)
1 teaspoon baking powder
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 10×13-inch baking dish with cooking spray.
Mix together cottage cheese, beaten eggs, Monterey Jack cheese, green chiles, melted butter, flour, bacon, and baking powder in a large bowl until well combined; pour into the prepared baking dish.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of casserole comes out clean, about 30 minutes more.
Recipe Tips
You can use low-fat, low-moisture shredded mozzarella and skip the butter and meat for a healthier version. It tastes just as amazing!
You can use turkey bacon or Canadian ham instead of bacon if desired.
The casserole can be made the night before and refrigerated or frozen for later.