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  1. #1
    Senior Member
    Join Date
    May 2004

    Here's a yummy egg casserole

    I just discovered this recipe and I absoutely love it. It's quicker and easier to make than a lot of breakfast casseroles - and is vegetarian (not vegan, obviously). You can always have your sausages on the side.

    If anyone else has yummy brunch recipes, please share.

    Chile Egg Frittata

    10-12 eggs
    cup flour
    1 teaspoon baking powder
    teaspoon salt
    1 teaspoon cumin
    1 (16-oz) container small curd cottage cheese
    8 oz cheddar cheese, shredded
    8 oz jack cheese, shredded
    2 (4 oz) cans diced green chiles, drained

    Preheat oven to 350 degrees. Grease a 9x 13 x 2 baking dish.

    In a large bowl, beat eggs thoroughly with electric mixer. Mix in flour, baking powder, salt, cumin, and cheeses. Stir in green chiles. Pour into prepared baking dish.

    This frittata may be assembled the night before, refrigerated, and baked later. Bring it to room temperature before baking.

    Bake for about 45 minutes or until top is browned and center appears firm.

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  3. #2
    Senior Member
    Join Date
    Apr 2004
    belleville, nj
    oh, thank you! i've been looking for a protein-rich breakfast recipe i could make ahead of time (i have to watch my blood sugar). how long can you keep the casserole? how would you store it?

  4. #3
    Senior Member
    Join Date
    May 2004
    I'd imagine you could keep it for a couple of days in the fridge. I did make it the night before in a pyrex dish, covered in cling film. (And there were no leftovers!)


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