You cannot have too many breakfast casseroles.  This one also works for a meat-free dinner dish.

Ingredients:

• 10 eggs
• 1 c flour
• 1 pt  creamed, small-curd cottage cheese 2 c, 16 oz
• 1/2 c  butter, melted
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 lb Monterrey Jack cheese, shredded (4 c)
• 2 cans (4 oz each) diced green chilies
• butter for greasing pan

Directions:

1. Preheat oven 350°.
2. Beat eggs until light and lemon colored.
3. Add the rest of the ingredients, except for the chilies, one at a time, blending smoothly after each addition.
4. Stir in the chilies.
5. Pour mixture into a well-buttered 9×13-inch baking dish.
6. Bake at 350° until top is browned and center appears firm, 35 to 45 minutes.
7. May be served hot or cold, with an optional dollop of sour cream. Corn bread and fruit go well with this dish.

Serves: 10 to 12

Source: Old Farmer’s Almanac