A delightful and easy-to-make egg casserole with a Southwestern twist, perfect for brunch or as an appetizer.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and proper texture.
Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Ensure the dish is evenly greased to prevent sticking.
In a large mixing bowl, whisk the eggs until well beaten.
Whisking incorporates air, making the bake fluffier.
Add the shredded Monterey Jack cheese, cottage cheese, melted butter, flour, baking powder, salt, and diced green chilies to the eggs. Mix until combined.
Mix gently to avoid overworking the batter.
Pour the mixture into the prepared baking dish.
Spread evenly for uniform cooking.
Bake in the preheated oven for 35 minutes or until the eggs are set and the top is golden.
Check doneness by inserting a toothpick; it should come out clean.
Let the dish cool for 10 minutes before serving.
Cooling helps the casserole set and makes slicing easier.
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