Cheddar & Chile Egg Casserole

• 3 tablespoons butter, melted
• 5 large eggs, beaten
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• One 4-ounce can diced green chilies
• 1/4 cup flour
• 1/2 teaspoon baking powder
• Salt

Directions:

1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.
   
2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.
   

Recipe from Everyday with Rachael Ray magazine


Result: So I might not have liked this as much because I forgot to put the butter inside AND used ricotta instead of cottage cheese so it was a little wetter.  It was more like a souffle.  Rashan liked it, though.  Oh and instead of cheddar & chiles I used pepper jack cheese.  I served it with a side of bacon.  This serves 4 so I just halved the recipe (using 3 eggs instead of 2.5 lol).