Chile Cheese Egg Casserole

My mom's husband, Jack, sent me this fabulous recipe a while back, and I've been meaning to make it, but I haven't gotten around to buying the cottage cheese. Today, I finally purchased some, only to find that I needed marscapone cheese also! I didn't want to head back to the store, and in this recipe, the marscapone would add only richness, not really the creaminess it's known for, so I knew I could whip up some homemade ricotta cheese as a substitute, so that's what I did. Want to see how I did that? It's so easy...click here. So, I'm writing up this recipe with ricotta cheese, but you could use marscapone cheese, too, if you have it.

As an egg lover, I knew this dish would be a hit, but the chiles add a wonderful spiciness! I really enjoyed this dish, as Jack knew I would. My family also gobbled it right up, asking for seconds, which I gladly handed out, after they finished their salads! **Note: I made this as a 1/2 recipe in an 8X8-inch dish, but you could easily double the below recipe and make it in a 9X13-inch dish.

Chile Cheese Egg Casserole
Ingredients:
1/4 cup butter
5 eggs
1 egg white
1/4 cup flour
1/2 tsp baking powder
1 (8 oz) can green chiles
2 cups cottage cheese
1/4 ricotta cheese
1/2 lb shredded cheese (cheddar or Monterey Jack)
Salt and Pepper to taste

1. Preheat oven to 400 degrees.

2. Place butter in an 8X8-inch baking dish. Place pan in oven until butter is melted. Pour half the melted butter into a dish and set aside.

3. Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt and pepper. Mix well. Pour egg mixture into pan. Top with reserved butter. Bake for 15 minutes at 400 degrees. Then turn down to 350 degrees and cook for 35-40 minutes or until set.

Yummy!

I do believe the original recipe is from the Jonas' brothers' mom, who made it for her boys growing up.