Simple Egg And Green Chile Casserole

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1. 1

   Preheat your oven to 175°C (350°F) and use the butter to grease a 2-quart or 9-inch square baking dish.

   Cirka 2 min

   Kockens tips: Greasing the dish well prevents the eggs from sticking and makes cleanup much easier.

2. 2

   In a large bowl, crack the eggs and whisk them until the yolks and whites are fully combined.

   Cirka 2 min

3. 3

   Add the cottage cheese, shredded cheddar cheese, salt, and black pepper to the bowl.

   Cirka 2 min

4. 4

   Stir everything together until just combined, being careful not to overmix.

   Cirka 1 min

5. 5

   Gently fold in the drained green chiles until they are evenly distributed throughout the egg mixture.

   Cirka 1 min

   Kockens tips: Make sure the chiles are well-drained to avoid a watery casserole.

6. 6

   Pour the mixture into the prepared baking dish and smooth the top.

   Cirka 1 min

7. 7

   Bake for 30 minutes, or until the center is set and doesn't jiggle when the pan is gently shaken.

   Cirka 30 min

   Kockens tips: The casserole will puff up while baking and settle as it cools.

8. 8

   Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

   Cirka 5 min

   Kockens tips: Resting helps the casserole set, making it easier to cut into clean squares.