RICHMOND, Va - Mary Rapoport, CFCS, Consumer Affairs Director at the Virginia Egg Council cracks open a quick, delicious, and nutritious Eggs Ole casserole. You can prep this dish the night before, and the leftovers can be refrigerated and re-heated for a tasty snack. Top a square with sour cream, salsa, and avocado for a breakfast worth waking up for. For more information visit www.virginiaeggcouncil.org.
This is the perfect wake up dish for when you have overnight company or when you want something easy for a laid-back brunch. Literally, you just toss everything together and pour into an oven-safe dish and bake. It can be prepped the night before for an even easier fix. Just add some wonderful bread and fruit and your meal is complete. Leftovers may be refrigerated and re-heated in the microwave, making this terrific do- ahead weekday breakfast option! Ole’!
1 dozen eggs
16 oz. (2 cups) cottage cheese
1 (7 oz.) can diced green chilies
½ cup flour
8 oz. pkg. (2 cups) Monterey Jack cheese, grated (use Pepper Jack for more heat)
8 oz. (2 cups) Extra Sharp Cheddar cheese, grated
1 teaspoon baking powder (if prepping ahead, add the b.p. just before baking, as it starts its action once it mixes with the liquids)
Garnishes: Sour Cream, Salsa, Cilantro, chopped
Serves 8 - 12
Beat eggs gently until they are broken and mixed together. Stir in the remaining ingredients. Pour into a greased 9 x 13” oven safe dish.
Bake at 350° until a knife inserted in the center comes out clean and it is puffed and golden – about 35 - 40 minutes. Serve hot, in squares, and pass the garnishes.