Sunday, June 26, 2016

Egg and Cheese Casserole

What do you feed 21 hungry guests for breakfast on a sunny Sunday?  At the Miller Tree Inn, we fed them Egg and Cheese Casserole, of course!

This is one of our favorite dishes for a busy morning.  We mix it up the night before and then pop it in the oven in the morning.  Today we served it with sides of cornbread and bacon and a garnish of avocado and tomato.  It looks beautiful and tastes great.

If you would like to try it out, you will need:

1 dozen eggs, 2 cups shredded jack cheese, 1 pint cottage cheese, a pinch of salt, 2 four ounce cans of mild diced green chilis, 1/2 cup melted butter, 1 teaspoon baking powder and 1/2 cup flour (we omit the flour if we have gluten free guests and it holds together just fine.)

Beat the eggs and mix all ingredients together.  Pour into a greased 9 x 13 pan and bake at 350 degrees for 35 - 45 minutes until the eggs are set and the top is lightly browned.  Today we added a dollop of sour cream on top, a pinch of chili powder and some sliced green onions.  We put salsa on the side, for those that like to spice it up a bit.  Enjoy!


  1. Sounds delish, my Texan family will LOVE it!

  2. Sounds delicious! However, around here that would serve 4 or 5 people, not 21. A dozen eggs feeds six people, and since I have a couple of nephews who are college age, perhaps I need to triple this to feed eight. :D Adding this recipe to my list. Thank you for sharing it.