10 Eggs
1/2 C Flour
2 t Ground mustard
1 t Baking Powder
2 Cans (4 oz each) mild green chilies, drained
4 C Shredded Monterey Jack cheese
1/2 t Salt
1/2 t Garlic Powder
1/2 t Dried basil or thyme leaves, if desired
1 COntainer (16 oz) small curd cottage cheese
8 Slices tomato, if desired
1/4 C Butter or margarine, melted
Directions:
Generously grease 9x13” baking dish. Beat eggs in medium bowl with wire whisk until light and lemon colored. Beat in flour, mustard, baking powder, salt, garlic powder and basil. Stir in cottage cheese, Monterey Jack cheese and butter. Stir in chilies. Pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 375 F. Uncover and bake 40 minutes. Top with tomato slices. Bake 5 to 10 minutes longer.
No comments:
Post a Comment