Recipe: Spanish Egg Breakfast Casserole

SPANISH EGG BREAKFAST CASSEROLE

10 eggs
1 pound sausage, cooked and crumbled
1 pound cheddar cheese, grated
1 pint cottage cheese (2 cups)
2 cans (4 oz each) chopped green chiles
1/2 cup flour
1/2 stick (1/4 cup) margarine, melted
1 teaspoon baking powder

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Mix all ingredients together. Pour into prepared baking pan.

Bake 15 minutes at 400 degrees. Reduce heat to 350 degrees for 35 minutes. Cut into squares to serve. Leftovers are good heated in the microwave.

Servings: 6-8
Adapted from source: License To Cook New Mexico Style