Friday, March 23, 2018

Meat-Free Friday -- Spicy Egg Casserole

I like this recipe because it's tasty and super-forgiving -- a little more here, a little less there and it still tastes great.  Perfect recipe for a relaxed Friday evening!

  • 12 eggs
  • a little less that 1/4 cup milk
  • 12 oz cottage cheese -- rinsed and drained
  • 1 4oz. can of diced Hatch chiles -- hot
  • about 8-10 chopped scallions
  • 1 large can sliced black olives
  • 1 can of Rotel or tomatoes/peppers, drained
  • 2 cups grated cheddar cheese
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.  Rinse and drain cottage cheese.  Spray an 9 x 13 inch baking pan with olive oil and wipe clean.
  2. Spread the cottage cheese, cheese, scallions, chiles, olives, and Rotel in the bottom of the baking pan.  Mix it all around so it's evenly distributed.
  3. Beat together the eggs and milk and pour over the other ingredients in the baking pan.  Again, mix everything around gently to be sure it's distributed evenly.
  4. Bake for about 35-40 minutes or until a knife comes out clean.
  5. Enjoy with guacamole, sour cream, salsa, or plain!  Serve with tater tots and Morningstar Farms soysage for a filling meal.

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