Ultimate Chili Egg Puff Recipe | Family Heirloom Breakfast Casserole | Emily’s Heirloom Kitchen

Add 12 eggs to a bowl and whisk them well.

Add 1 and 1/4 teaspoons of baking powder and 1/2 teaspoon of salt to the eggs.

Gradually add 1/2 cup of flour to the mixture, whisking to avoid lumps until combined.

Stir in 16 oz of cottage cheese, mixing a little at a time for easier incorporation.

Add 1 and 1/4 pound of shredded Monterey Jack cheese, stirring as you go to combine.

Pour in 1/2 cup of melted butter and mix until no pools of butter remain.

Add 2 cans of green chilies and mix until everything is well combined.

Transfer the mixture into a 9 by 13 baking dish and smooth it out.

Bake in a preheated oven at 375°F for 35 to 45 minutes.

Check for a nice golden brown color across the top before removing from the oven.

Let the dish set for about 25 to 30 minutes to cool down before serving.

Equipment Needed

Spice Level:

Allergens