Made with cottage cheese, sharp cheese, and mildly spiced green chiles, this Egg Casserole with Green Chiles is a crowd-pleasing, easy breakfast casserole.
Preheat oven to 350℉ and lightly butter a 9x13 pan casserole dish.
In a small saute pan, melt butter over medium-low heat. Once the butter is melted, add in the onions and green chiles and saute for 5-6 minutes or until the onions are softened. Set mixture aside.
In a small bowl, whisk together milk, flour, and baking powder until completely smooth and incorporated.
In a large mixing bowl whisk the eggs together with the cottage cheese, seasoned salt, and cheese together. Add in the sauteed chile mixture and flour mixture. Be sure to whisk until all is well incorporated.
Pour the egg mixture into the prepared casserole dish and bake for 40-45 minutes or until eggs puff up and are set.
Serve warm or at room temperature.
Notes
Leftovers: Store the cooled, leftover egg casserole in an airtight container for up to 4 days or freeze individually wrapped slices for up to 1 month. Cottage Cheese: Use full-fat cottage cheese, not fat-free or reduced-fat for best results. Cheese: Colby, Monterey Jack, Swiss, or Cheddar Cheese all work. Gluten-Free Egg Casserole: Use a 1:1 gluten-free flour blend (no substitute) in place of the all-purpose flour. Seasoned Salt: In place of seasoned salt, use ¼ teaspoon garlic powder and ¾ teaspoon kosher salt. Preparing in Advance: Prepare the night before by assembling the casserole up to baking. Cover the casserole dish with a lid, foil, or plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the egg casserole from the fridge as the oven warms up. Bake at 350 degrees F for 50-60 minutes, or until the eggs are fully set.