Light and airy like a soufflé, Green Chile Breakfast Casserole is moist and cheesy, with just the right amount of spice. The absence of any bread helps to keep it light, and instead of separating eggs and whipping the whites, baking powder is added to help it rise. Can be made earlier in the day, up to overnight and then baked shortly before serving.
- 2 cups cottage cheese, preferably small curd
- 10 large eggs
- 1/2 cup salted butter, melted and cooled
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 4 cups (16 ounces) Monterey Jack cheese, grated (can also use Cheddar or a blend)
- 4 ounces mild green chiles, seeded, roasted and chopped – or 1 (4 ounce) can chopped green chiles
- 1/4 cup or 1 (2-ounce) jar chopped red pimiento, well drained
- Preheat oven to 350 degrees. Butter a 13- by 9-inch baking dish.
- Place cottage cheese (including any liquid) in the bowl of a food processor and whirl around until fairly smooth – it should look like ricotta cheese. Set aside.
- In a large mixing bowl, beat eggs with an electric mixer (or process in a blender) until light. Add butter and cottage cheese; beat until well mixed.
- In a small mixing bowl, whisk together flour, baking powder, oregano, cumin, salt, garlic powder and pepper. Add to egg mixture and beat just until mixed.
- Stir in cheese, chiles and pimiento.
- Pour into prepared pan and bake 30 to 35 minutes or until golden brown, set in the middle (not jiggly) and puffy. Serve immediately.
Gluten free: Substitute gluten free flour blend for the all-purpose flour.
Make ahead: Casserole can be prepared but not baked up to overnight, covered and refrigerated. Bring to room temperature before baking. Baking time may be 5 to 10 minutes longer. (Note: I prefer to prepare it shortly before baking.)