chili cheese bake

My go-to egg dish for brunch is Chili Cheese Bake, which The Sister, The Best Third-grade Teacher in Oakland, introduced me to.  She had eaten this delicious dish, made by her school's principal, on many occasions at Teachers' Luncheons.  The recipe was shared ONLY upon the principal's retirement.

Like most of my favorite recipes, the dish is simple, fast, and tasty.  It requires a few ingredients not usually found in my home, namely diced green chili peppers and small curd cottage cheese.  

The original recipe didn't call for sausage, but I like the extra artery-clogging benefits it brings.

Chili Cheese Bake

from Beth, The Sister

4 oz. (1 stick) butter, plus more for greasing

12 eggs

1/2 c. flour

1 t. baking powder

1/2 t. salt

4 c. shredded cheese (I like using sharp cheddar)

8 oz. diced green chilies, drained

16 oz. small curd cottage cheese

16 oz. bulk sausage, optional

Preheat oven to 350ºF.  Grease a 9x13-inch pan.

Melt the butter.  Let cool to room temperature.  If using, brown the sausage, breaking it into small pieces.

Meanwhile, whisk eggs thoroughly.  Add the flour, baking powder and salt.  Mix thoroughly.  Add the cheese, chilies, and cottage cheese.  Mix thoroughly.  Add the butter (and sausage).

Pour into the prepared pan and bake for 35-45 minutes.

n.b. The recipe is easily halved and baked in an 8-inch square pan.  If doing so, lessen the bake time by five minutes.