The big meal day is right around the corner and and everyone is looking up recipes and dividing up responsibilities for the Thursday dinner, but everyone forgets about the days leading up to Thanksgiving and the days after.  If you have family and/or friends staying with you for the holidays then you need to feed them!  And they will probably expect to be fed at least once a day:)  Take a couple minutes and try to plan out the days you will have guests.  Plan a breakfast and a dinner at home and a lunch(s) and a dinner out-make your reservations now! 

This is a recipe that you can make a couple days ahead of time and just reheat in the oven or microwave when you need it. I normally make this casserole and serve it with fresh fruit and juice or coffee.  Its easy and yummy!  If you like it spicy then use a can of diced jalapeños instead of green chilis.  
Enjoy! Send your thoughts and questions! 

 

Green Chili Breakfast Casserole

Serves about 8-10

10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 (4oz) cans diced green chilies-if you want it spicer then use diced jalapeños
2 cups cottage cheese (1 16oz tub)
4 cups shredded Monterey Jack cheese
1 lb. breakfast sausage, cooked

Preheat oven to 350°

Grease a 9"x13" baking dish. Set aside 

Brown breakfast sausage in skillet.  Drain and allow to cool slightly.

In a large bowl melt butter in microwave.  To that bowl, with melted butter, Add eggs, flour, baking powder and salt.  Mix well.  Stir in chilies, cottage cheese, shredded cheese and cooked sausage. 

Mix well and put into prepared baking dish.  

Bake uncovered for 45-60 minutes or until the center is set and the top is slightly browned.  Cool 10 minutes before serving.

Notes:
* This may be baked and then frozen.  Thaw then reheat in 350° oven covered with foil for about 10-15 minutes.  
* Shredding your own cheese will make a cheesier texture.  Pre-shredded cheese is coated with anti-caking ingredients which prevent it from melting properly. 

Needed Items