Chili Brunch
Yield
6 servingsPrep
15 minCook
45 minReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | teaspoon |
black pepper
or to taste |
|
| 4 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
cottage cheese
|
*
|
| 1 | can |
green chili peppers
mind, diced |
*
|
| ½ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 79 | ml |
all-purpose flour
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
salt
or to taste |
|
| 5 | ml |
black pepper
or to taste |
|
| 946 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
cottage cheese
|
*
|
| 1 | can |
green chili peppers
mind, diced |
*
|
| 118 | ml |
butter
melted |
|
Directions
In a large bowl mix all of the above ingredients together.
Pour into a greased 9 x 13-inch baking dish .
Refrigerate overnight if desired.
Bake in a 350℉ (180℃) oven for 45 minutes.
Serve with a tablespoon of mild salsa and sour cream on top.
