May 12, 2010

Speckled Egg Bake

breakfast/brunch, cheese, chiles, eggs

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44 ratings

Prep time: 14 minutes
baking time 35 minutes
Servings: 8 to 10

Fresh eggs and plenty of cheese made this a favorite on weekend mornings.

Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter
10 large eggs
16 ounces Monterey Jack cheese
16 ounces cottage cheese (2 cups)
1 (4-ounce) can chopped mild green chiles
1 (2-ounce) jar pimientos, drained

Directions

1

Preheat oven to 325°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray.
2

Combine flour, baking powder and salt in a small bowl and mix well. Heat butter in a small saucepan over low heat until melted.
3

Place eggs in a large bowl. Beat with an electric mixer set at high speed until blended.
4

Shred the Monterey Jack. Add the flour mixture to the eggs and beat until smooth. Stir in the melted butter, Monterey Jack, cottage cheese, green chiles and pimientos. Pour into the prepared baking dish.
5

Bake until set, about 35 minutes. Let stand for 5 minutes before serving. Cut into squares. Serve egg bake immediately with fresh fruit and muffins, if desired.

Grandma's Secret Trick

Trying new tastes was something Grandma enjoyed. She experimented with additions to these eggs and found she liked adding 1/4 teaspoon ground cumin to the flour mixture. Sometimes she made corncakes on the griddle to serve with these eggs instead of her usual muffins or toast.