It is time again to showcase Farmer Kim’s eggs…and what better way to do it than with an egg and cheese bake?  This recipe is adapted from a chiles rellenos quiche from Cooking Jewish by Judy Bart Kancigor.  I often make this during Passover, but it is good for a light dinner or brunch at any time of year.

I like making this as a light dinner and then having the leftovers for breakfast the next day. I like mine even more when topped with salsa to add more heat to it.

Chiles Rellenos Egg and Cheese Bake

8 large eggs (from Farmer Kim)

16 oz cottage cheese, can be low fat or fat free

1/2 tsp Kosher salt

8 drops Tabasco or other hot sauce

8 oz shredded cheddar jack cheese

1 can diced green chiles, drained (either 4.5 or 7 oz, depending upon your preference)

2 Tbsp butter, melted

Directions

Preheat oven to 400F.  Spray a 9″ x 13″ glass dish with cooking spray.

In a blender, combine eggs, cottage cheese, salt and Tabasco.

Blend until smooth.

In a large bowl, combine the shredded cheese, chiles and melted butter.

Add the egg mixture and gently stir to combine.  Pour into the prepared baking dish.

Bake for 15 minutes, then lower the heat to 350F and bake until golden brown and the eggs have set through, about 20 – 25 minutes more.

Cut into 8 squares.  Serve alone or with salsa.

Serves 8.