5 STAR TIPTomatoes and green chilies give color and zip to this extra-cheesy egg bake. It’s a favorite for breakfast or brunch, but can be enjoyed for lunch or supper, too.
—MARY STEINER WEST BEND, WI
PREP: 15 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS
1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese, divided
2 cups (16 ounces) 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional
1. In a bowl, combine the flour and baking powder. Add the eggs, 3 1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour mixture into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese.
2. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
5 STAR TIP
To easily trim cilantro (or flat-leaf parsley) from its stems, hold the bunch, then angle the blade of a chef’s knife almost parallel with the stems. With short, downward strokes, shave off the leaves where they meet the stems.