Zucchini and Green Chile Egg Breakfast Casserole

Save

Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.