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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Makes a great family breakfast brunch. You may make this one a day ahead and keep the casserole chilled in the refrigerator until ready to bake. It's especially nice to have this dish prepared and ready to place in the oven for those hectic, hurried holiday morning breakfasts. Recipe from Southern Living magazine, January 1986. Ingredients:
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 cup butter or 1/4 cup margarine, melted |
4 eggs, beaten |
1 cup cottage cheese |
1 (4 ounce) can chopped green chilies, drained |
8 ounces shredded monterey jack cheese (2 cups) |
1 (4 ounce) jar whole pimientos (optional) |
green pepper (optional) |
Directions:
1. Combine flour, salt, and butter in a large bowl.
2. Add next 4 ingredients; mix well.
3. Pour mixture into a lightly greased 10x6x2 baking dish.
4. Garnish with pimiento and green pepper, if desired.
5. Bake, uncovered, at 375° for 30 minutes.
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