Cheddar and Chile Egg Casserole

I found this recipe on the Rachael Ray magazine website.  It was not only easy to make, but turned out great!  There is a modified recipe below for the vegan recipe - also a hit!

You will need:

3 tbsp butter, melted
5 eggs
1 C cottage cheese
1/2 C shredded cheddar cheese
One 4-ounce can diced green chilies
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 F.  Brush an 8x8 baking dish with 1 tbsp butter and set aside.  In a mixing bowl, whisk together the eggs.  Add the remaining ingredients and whisk to combine.  Pour the mixture into the baking dish and bake for about 35 minutes, or until set.

For the vegan version, make the tofu eggs (see July's recipe for huevos rancheros).  In a mixing bowl, add the tofu eggs, 1 package Daiya Pepperjack Cheese, and one 4-oz can diced green chiles.  Stir to combine and pour into a greased baking dish.  Bake for 20-25 minutes, or until cheese is melted.