My mother-in-law Sandy used to make this for breakfast on Christmas morning. It was so easy, but rich and warm. It was a fast favorite of mine after opening presents. It is also easy to make when travelling for the holidays because the ingredients are easy to get and available. The cottage cheese gives a light and fluffy texture that makes this a memorable breakfast, but also adds a good amount of protein to compensate for the remainder of the day’s indulgences. You can also make these in muffin tins and freeze for an easy on-the-go breakfast.

12 eggs

½ cup flour

½ teaspoon baking powder

½ cup melted butter

1 teaspoon salt

1 16-ounce container small curd cottage cheese

1 pound grated Monterrey Jack/Colby Jack Blend Cheese

2 4-ounce cans diced green chilies

Beat eggs. Add other ingredients. Mix well. Pour into 9×13 pan sprayed with cooking spray. Bake at 350ºF for 35 minutes, or until a toothpick stuck in the center comes out clean.

Written by Chef John O'Neil