6-8 eggs, beaten
1-2 cups Monterey Jack, Colby/Jack or Cheddar cheese or a mix of these or "Mexican Cheese" mix with jalapenos, shredded
1 stick (1/2 cup) margarine or butter
1 cup milk- any type, skim through whole
1/2 to 3/4 cup flour (depending on how thick you like it)
1 tsp baking powder
1 1/2 cups small curd cottage cheese
1 - 8 or 10 oz Can chopped tomatoes and green chilies, drained (we use Rotel brand).

Stir all ingredients together in a bowl. Pour into buttered 9 x 13 pyrex baking dish and bake at 350 degrees for 25 - 30 minutes until brown and puffy.

Serves 15 - 18

Eggs Ole freezes well and can be reheated in the microwave.

We acquired this recipe from V'Anne Mydler, owner of the Boone's Lick Trail Inn, St. Charles, MO.