From the ridiculous to the sublime

I've been promising it for months now. Finally, here is the recipe, with pictures, of my very famous and well loved Chili Egg Souffle. It is a happy homemakers dream recipe for brunch.

Here's the recipe. First off, nothing needs to be accurate. Short an egg? No problem. Put two more eggs than necessary in? No problem. Have no idea how to measure that much grated cheese? No problem. Put some in, then a little more.

Here it is:

Beat 10 eggs until light lemon color. (I usually do a dozen so I don't have any left over)
Then dump in:

• 1/2 cup of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon salt
• 1 pint (or 16 ounces) cottage cheese
• 1 pound of shredded jack or cheddar or a combination of both
• 8 ounces (or so) of diced green chilis
• somewhere between 1/4 and 1/2 cup of melted butter (the original recipe calls for 1/2 cup but I usually just do 1/4

Blend all of that together and pour into a 9 x 13 pyrex dish.




Bake at 350 for 35 minutes or until top is brown. Cut into squares and serve.

This recipe goes exceedingly well with mimosas and bagels. To double the recipe, just double everything.

It also freezes very well - just pop a square into the microwave for a couple of seconds.