- Preheat oven to 350° F.
- Beat 10 eggs in a large bowl & set aside.
- Melt 1 stick (8 Tbsp, ½ c.) butter in a saucepan.
- Stir in
• ½ c. flour,
• 1 tsp baking powder, and
• ½ tsp salt.
- Add the flour mixture to the eggs & mix well.
• 1 lb. shredded cheese (Jean’s recipe calls for Monterrey Jack; I prefer a very sharp cheddar),
• 1 pt. small curd cottage cheese (I often have to make do with a 12 oz. container), and
• 8 oz. large green chiles, drained, diced, seeded (Jean also rinses for a milder flavor; I often just open diced chiles, strain them & dump them in).
• Optional breakfast meats (often a tube of breakfast sausage, scrambled up ahead of time) should also be added at this stage.
- Pour into a 9 x 13 pan.
- Bake for 40 minutes.
- Let rest for 5 minutes. (Jean’s recipe calls for baking 30 minutes and no rest. I think her oven may run a bit on the hot side. We have made this in three different ovens, and all of them needed 40 minutes to set and then a rest.)
- Serve with salsa.
Friday, July 03, 2015
Egg & Cheese Casserole
This recipe appeared in a Blacknall Memorial Presbyterian Church cookbook under the name “Jean Corey’s Egg Casserole” and with the recommendation that “this casserole has become a tradition and a favorite for the Thursday morning Women’s Bible Study spring brunch.” Here at the House of Chez Casa, for a large brunch we sometimes make two: one with breakfast meat (sausage, small ham cubes, vel sim.) and one vegetarian.
Posted by St. Izzy at 3.7.15