Chile Egg Soufflée


12 happy eggs

1 tsp baking powder

1 pint small curd cottage cheese

2 cups shredded Monterey jack cheese

½ cup green chili mild chopped

½ cup flour all purpose

¼ cup melted butter


  • Preheat oven to 300° F
  • Beat eggs in bowl
  • Add flour, baking powder, cottage cheese, jack cheese, chilies, and butter.
  • Spray a non-stick spray in the bottom of a 9” x 13” pan.
  • Pour in mixture and cook for 35-40 minutes. Insert knife to see if middle is set. Do not overcook.