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Zesty Jalapeño Egg Bake

Barbara
Zesty but not too spicy, creamy and delectable! This will become your go to breakfast bake. Perfect for feeding a crowd, or as an easy to make light dinner.
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Servings 1 casserole

Equipment

  • 2 qt casserole dish

Ingredients
  

  • 8 large eggs
  • ½ cup flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp coarse ground pepper
  • 16 oz small curd cottage cheese
  • 3 cups Pepper Jack cheese, grated
  • 4 oz can diced jalapeño, drained
  • sliced pickled jalapeño peppers, for garnish

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 13x9 inch casserole dish with non-stick cooking spray. Set aside.
  • In the bowl of a stand mixer, beat eggs on high speed using the whisk attachment. Beat eggs until they are light and fluffy, about 2-3 minutes.
  • Reduce speed and add flour, baking powder, salt and pepper. Mix until well combined and there are no lumps.
  • On low speed, add cottage cheese, shredded pepper jack cheese and diced jalapeños.
  • Once mixture is well combined, pour it into the prepared baking dish.
  • Top with sliced jalapeño peppers if desired.
  • Bake casserole for 55-65 minutes, or until golden brown along the edges and the center has set and is no longer jiggly when you shake the pan.
  • Remove casserole from oven and allow it to rest for 10 minutes before cutting into it and serving.