Southwestern Egg Casserole

This is hands-down one of my favorite breakfasts. My mom makes it at the cabin a lot and whenever we have company, it's my go-to for breakfast or brunch. Best part? If you want to make it the night before and then bake it the morning of, you're golden because it doesn't change the taste one bit! And don't worry about having too many leftovers - they are delicious rewarmed as well. Enjoy!

*** I also make these as in healthier, smaller portions to have as an easy breakfast for mornings on the go. Check out the Lightened Up Southwestern Egg Muffins for the healthier, everyday recipe.

Southwestern Egg Casserole
10 large eggs
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
4 cups (1 pound) Monterrey jack cheese, shredded
2 cups cottage cheese
8 ounces canned, diced green chiles, undrained

1. Preheat oven to 375.
2. Stir eggs to break the yolks slightly.
3. Stir flour, baking powder, and salt together. Mix into the eggs until well combined.
4. Add melted butter, both cheeses, and green chiles and stir together.
5. Spray a 13x9 inch baking dish with cooking spray. Pour casserole into the baking dish and bake for 40-45 minutes or until golden brown on top and cooked through. Serve warm.