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The Big Book of Breakfast: Chile Egg Puff

It's sort of a crustless quiche, and it's a rich, tasty entrée from The Big Book of Breakfast that would make a worthy addition to your holiday brunch table.

If you don't feel like messing around with pastry crust, but you'd like to offer a creamy, cheesy egg dish, try this egg and cottage cheese casserole. The flavor is outstanding, and it couldn't be easier to throw together. It's delicious all by itself, and also pairs well with avocados, or salsa, or sour cream. If you'd like a hint of heat, try adding the optional cayenne pepper.

Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Yield: 8 servings

10 large eggs
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp white pepper
3 cups grated Cheddar cheese, divided
16 oz. lowfat cottage cheese
1/4 cup melted butter
4 oz. can diced green chilis
1/8 tsp cayenne pepper, optional
Serve with: Fresh salsa, sour cream, sliced green onions, diced avocados, warm tortillas, optional

Preheat oven to 350 degrees. Spray an 8-by-11-inch baking dish with nonstick cooking spray.

In a large bowl, whisk the eggs. Add flour, baking powder, salt, pepper, half of the Cheddar cheese, all of the cottage cheese, butter, chilis, and cayenne (if using), and mix well. Pour into the prepared pan. Bake, uncovered, for 30 minutes. Sprinkle remaining cheese on top and bake until eggs are set and cheese is melted, about 8 to 10 minutes longer. Let stand for 10 minutes, then cut into squares and serve with optional toppings, if desired.



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