Ingredients for Chile Relleno Squares Breakfast Version
- 6 large eggs
- 16 ounces (2 cups) cottage cheese
- Monterey Jack Cheese
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Diced Green Chilies
- Butter
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How to Make Chile Relleno Squares Breakfast Version
- Preheat oven to 350°F (175°C).
- Place 1 stick (1/2 cup) of unsalted butter in a 13x9 inch baking dish. Place the dish in the preheated oven until the butter is completely melted.
- In a large bowl, whisk together 6 large eggs.
- Stir in 16 ounces (2 cups) of cottage cheese, 1 cup of shredded cheddar cheese (or your preferred cheese), and 1/2 cup all-purpose flour.
- Add 2 teaspoons baking powder and 1 (4 ounce) can of diced green chilies, drained.
- Remove the baking dish from the oven. Carefully pour the egg mixture into the melted butter. Do not stir.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes at 350°F (175°C).
- Remove the foil and bake for an additional 15 minutes, or until golden brown and set.
- Serve warm. Optional: Top with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
14g
Fat
105g
Carbs
3g