Mama's Breakfast Casserole (Green Chile-Egg Casserole)

12 large eggs

1/2 c. half-and-half

1/2 c. all-purpose flour

1-1/2 t. baking powder

1 (24-oz.) container small-curd whole milk cottage cheese

3 (4-oz.) cans diced green chiles, drained and patted dry

5 T. salted butter, melted

1 t. kosher salt

4 c. (16 oz.) shredded pepper Jack cheese, divided

Thinly sliced scallions

Preheat oven to 350 degrees. Lightly coat a 13" x 9" baking dish with cooking spray.

Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.

Stir cottage cheese, chiles, melted butter, salt, and 3 c. pepper Jack cheese into egg mixture just until combined. Transfer to prepared baking dish. Cover with aluminum foil.

Bake 45 minutes. Uncover and sprinkle with remaining 1 c. pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around the edges, 20-25 minutes more.

Remove from oven and let cool 15 minutes. Garnish with scallions.

Serves 12.

Adapted from Southern Living magazine, Jan.-Feb. 2026, p. 17.