Chile Egg Bake
If you are uncertain about the freshness of your eggs, try this simple test before you purchase any more. Place the egg in a bowl of cool, salted water. If the egg sinks, it is fresh. If it floats, discard it.
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cup small curd cottage cheese
16 oz shredded Monterey Jack cheese
4 Tbsp butter or margarine melted
1 (4-ounce) can chopped green chilies
Recipe makes 24 squares
Preheat oven to 350°F. Grease a medium baking dish. Whisk eggs in a large bowl.
Add flour, baking powder, salt, cottage cheese, Monterey Jack and butter to bowl; mix well.
Add chilies to bowl; mix well. Pour egg mixture into prepared baking dish.
Bake egg mixture until puffed and firm to the touch, about 40 minutes. Cool slightly. Cut into squares to serve.
Chile Egg Bake recipe tip: Always store eggs in the original carton. It keeps them from losing moisture and absorbing odors from other food in the refrigerator.