This chili egg casserole is one of the many recipes that would be perfect for Easter or brunch or even as a potluck meal or side dish. I like to make it the night before and have it ready for Christmas morning.
Just in time for the weekend and just in time for Easter. This is served every year at our Easter brunch. Super easy and delicious. I will give you the original version of this recipe as given to me almost twenty years
ago and let you know my modifications too. Both ways are yummy.
Chili Egg Casserole
1/2 c. flour
1 tsp. baking powder
1/4 c. butter melted (I use two tbl. spoons)
16 oz. small curd cottage cheese
1 lb. grated Jack cheese. (I use about half of this to cut the fat a little)
1/4 tsp. cumin
1/4 tsp. salt
2 4oz. cans of chopped green chilies
Preheat oven to 350. Grease two 8x8 pans or one 9x13. Beat eggs, add all ingredients except chilies stir well. Pour half into pan/pans, top with chilies and add the rest of the mixture. Bake approx. 30 mins. or until a knife in the center comes out clear. It will get nice and golden brown on the top.