Ingredients
- 10 large eggs
- 1/2 cup whole milk
- 1 cup cottage cheese
- 2 cans (4 oz each) diced mild green chiles, drained
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 3 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Butter or oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9×13-inch baking dish.
- Whisk the eggs in a large bowl until fully combined.
- Add the milk, cottage cheese, garlic powder, cumin, and black pepper.
- Whisk again until evenly mixed.
- Fold in the drained green chiles and green onions.
- Add 1 cup Monterey Jack and 1/2 cup cheddar.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining cheeses evenly over the top.
- Bake uncovered for 30–35 minutes.
- Check that the center reaches 160°F.
- Let rest for 10 minutes before slicing.
Notes
Use mild green chiles for a family-friendly casserole or medium/hot chiles for more heat. Drain the chiles thoroughly to prevent excess moisture. Halal turkey sausage, spinach, bell peppers, or corn can be added for variations. The casserole can be assembled the night before and refrigerated until baking.
Approx. Calories: 270 per serving
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American