Print
Light and Fluffy Green Chili Egg Casserole
Mom's Classic Green Chili Egg Casserole. Whip up this classic, light and fluffy egg casserole with just a the perfect combination of cheese and tangy green chilis.
Cook Time 35 minutes
Servings 8
Ingredients
- 10 large eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups shredded cheddar cheese you can substitute other cheeses like Monterey Jack or Pepper Jack cheese
- 2 cups cottage cheese if you want to reduce calories you can use low-fat or fat-free cottage cheese.
- 2 4-ounce cans chopped green chilies
Instructions
-
In a mixing bowl, combine eggs and whip for 3-4 minutes until they are a light, even consistency. Add flour, baking powder and salt. Whip until combined. Then add cheese, cottage cheese and chilies and stir to combine.
-
Pour mixture into a greased 9x13 pan, or greased muffin tins. Bake at 350-degrees for 35-40 minutes if baking in pan, or 25 minutes if baking in tins. Insert a fork into the center and if the prongs are clean when taken out, the casserole is done. Let sit for 5 minutes and serve. Optional toppings -- sour cream, cilantro, salsa or pico de mayo.
