Also known as Mexican Egg Puff Casserole.
After an early morning Sunday tennis game,
I mixed this up and popped it in the oven.
That gave me plenty of time to shower and dress.
Iced tea and a salad with citrus segments and
sliced avocado were great great accompaniments.
You can double the recipe and bake it
in a 9x13-inch baking dish.
Mexican Brunch Pie
1/4 C flour
1/2 t baking powder
2 T butter melted
1-1/2 C (12-oz) small-curd cottage cheese
1 (4.5-oz) can chopped green chilies
2 C (8-oz) shredded Monterey Jack cheese
or a Cheddar/Jack combo.
Beat eggs with; flour, bp, salt, melted butter.
Stir in remaining ingredients. Pour into a greased
9-inch pie pan or 8x8 pan. Bake 350 for
35-40 minutes, until puffed and golden.
serves 4-6. Leftovers can be warmed in