Ham and Cheese Egg Bake

1 lb. ham, cubed

1 medium onion, chopped

12 large free range eggs

½ cup prepared baking mix (such as Bisquick)

3 cups shredded Mexican blend cheese

2 cups cottage cheese

1½ teaspoons Mexican seasoning blend

3 (4-oz.) cans diced green chilies

Diced avocado, pico de gallo and salsa (optional toppings)

Preheat oven to 350°F and lightly butter a 13X9-inch baking dish.*
Cook ham and onion in a large skillet until onions are soft; let cool. Beat eggs well in a large bowl with baking mix, then stir in ham, cheeses, seasoning and chiles; mix until well combined.
Pour mixture into prepared baking dish. Bake immediately or cover and refrigerate overnight. (If preparing ahead, let stand at room temperature for 30 minutes before baking.
Bake for 1 hour or until eggs are puffed, golden brown and cooked through, tenting with foil if the top browns too quickly. Serve with toppings as desired.
*Mixture may also be spooned into 24 muffin cups and baked for 30 minutes.