Cheese and Chile Egg Bake Recipe
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Tasty and satisfying, the mildly spiced flavor of this cheese-filled egg bake is reminiscent of Mexican or Southwestern cuisine and makes an excellent dish to serve for a holiday brunch.
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9 eggs - large
1/2 teaspoon salt
3 packages Monterey Jack cheese - (8 oz. each), cubed
2 packages cream cheese - (8 oz. each) - cut into small cubes
12 ounces cottage cheese
1 tablespoon butter or margarine - cubed
1 1/2 teaspoons baking powder
3/4 cup flour
4 1/2 ounces green chiles - canned, drained and chopped
1/4 cup sweet red peppers - jarred, drained and chopped
:9x13 baking dish, large bowl
Whisk together the eggs and salt in a large bowl.
Add the cheeses and butter.
Whisk in the flour and baking powder into the cheese mixture.
Sitr in the green chiles and red peppers.
Pour into a lightly greased 13x9 baking dish.
Bake, uncovered, at 350° for 45 minutes or until set.
Allow to stand for 15 minutes before serving.
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