We get lots of requests for this delicious savory breakfast recipe so I am reposting it to make it easier to find in “Our Favorite Recipes”. Most B&Bs have some version of a crustless quiche with a Mexican or Southwest twist. I like this one because it is so light and fluffy.
This version serves six and requires a 7″x11″ glass baking dish. This makes the portions puff up a little more and makes them thicker, but you may have to bake it a little longer to ensure that it is fully cooked in the center. I usually use the convection setting for about 10 minutes toward the end of the cooking time.
#Pro-tip: It’s the baking powder that gives this dish that fluffy lightness.
We serve this with Bill’s Broccoli Cornbread, a sweet and spicy apple salsa using melted jalapeño jelly (I’m giving all of our secrets away!) and sausage.
- 8 eggs
- 1/3 cup plus 1 Tbs. flour
- 3/4 tsp. baking powder *
- 1 1/2 cups cottage cheese
- 4-5 Tbs. melted unsalted butter
- 1 4oz can of diced green chiles
- 3 cups Mexican blend grated cheese
- Optional 1/2 diced jalapeño
- Hungarian style Paprika
- Preheat oven to 350°
- Whisk eggs, flour and baking powder in a large bowl and let sit for 5-10 minutes.
- Add cottage cheese, melted butter, chiles and whisk to combine
- Fold in grated cheese.
- Coat a 7″x11″ with cooking spray and pour in egg mixture. Sprinkle with Paprika and bake 40 to 50 minutes. Let it sit on a rack for 5-10 minutes before cutting.
We garnish the plate with tomato, bell pepper slices and cilantro.