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A few years ago I switched from making cinnamon pull-apart bread on Christmas morning to buying morning buns from William Sonoma. Game changer for my sanity. But this homemade savory egg and cheese casserole is a go-to for brunch. It was my momma’s recipe and making it just feels right. Now I take off my dietitian hat to eat this because it doesn’t qualify as plant-based or “healthy” but there’s room for everything in a healthful eating pattern. Especially with those family recipes because the memories are worth it. With cheese, butter and eggs it’s a crowd-pleaser. If you’re looking for Christmas brunch recipes this blog post is for you. Scroll down to see all my friend’s brunch ideas and our savory egg and cheese casserole recipe.

As far as ingredients, it’s got some basics in it. I always keep those small cans of mild green chiles in my pantry. I get mine at Trader Joes. What I don’t usually have on hand is Monterey Jack cheese or cottage cheese–the texture freaks me way the heck out. The good news is, you don’t taste the cottage cheese once it’s cooked. It bakes into a souffle-like perfection. I suppose you could sub different kinds of cheese instead of Monterey Jack but I haven’t tried anything else and can’t vouch for it.

INGREDIENTS

1 C All Purpose Flour

6 Eggs

8 oz Grated Monterey Jack Cheese

1 lb Cottage Cheese (I used Whole Milk Cottage Cheese)

1/2 C Salted Butter

1 tsp Baking Powder

1 Tbsp Canned Mild Green Chiles (I put my 1 Tbsp of chiles, juice and all, on a cutting board and finely mince)

1/4 tsp Salt

INSTRUCTIONS

Start by preheating your oven to 350 degrees. Grease baking dish, I use a few spritzes of olive oil spray from Trader Joes. I used my small Emile Henry baker which is approx. 7 x 10″.

Melt the stick of butter in large mixing bowl. Using mixers, add in flour, baking powder, salt, eggs. Stir in the cottage cheese, Monterey Jack cheese and finely minced green chiles with a spatula. Mix just until combine.

Fill the greased baker and put in the oven. My mom’s recipe calls for a 50-55 min bake time but I found mine was ready after 45 minutes. Check to see if it is set. It’s ready when the top is nicely browned, the center isn’t jiggly and it springs back when pressed. It does sink just a bit as it cools.

Serve warm. It’s oh-so-good.

I hope you’ve enjoyed this savory egg and cheese casserole and I hope you get a chance to make it. It’s a delicious one. Make sure to visit my friend’s Christmas brunch recipes.