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!