Spicy Baked Eggs with Green Chilies

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5 eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick butter, melted
1 ounce green chiles, diced
1 cup cottage cheese
2 cups grated Monterey Jack cheese

For Dill Cheese Sauce:
2 Tablespoons butter
1 Tablespoon flour
1-1/4 cups milk
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
1 teaspoon freshly chopped (or 1/2 teaspoon dried) dill weed

Beat the eggs well. Mix the flour, baking powder, and salt into the melted butter; add to the eggs. Stir in the chilies. Add the cheeses and mix well. Spray medium-size Pyrex baking dish with Pam non-stick cooking spray. Bake in 350 degree oven until the center is firm. Serve with dill cheese sauce.

Makes: 4 to 6 servings.

For Dill Cheese Sauce: Melt butter in sauce pan; blend in flour. Gradually add the milk. Cook until thick, stirring constantly. Remove from heat; stir in cheddar cheese, salt, and dill.

Makes: about 1-1/2 cups, a generous amount for six servings.

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