Chili Egg Casserole

Stopping in real quick-like today, because it's absolutely gorgeous outside. It feels like we're on the verge of fall right now with this sun-shiny, cool weather. And we need to go enjoy it.

Anyiwishthisweatherwouldlastforeves, I love a good breakfast dish. Especially when you have company. William's grandmother makes the most delicious chili egg casserole when we visit, and there are never any leftovers. So, I thought I would share the wealth. 

Chili Egg Casserole

|| ingredients ||

10 Eggs

1/2 cup Flour

1 tsp. Baking Powder

14.5 oz. can of chopped Green Peppers

1/2 tsp. Salt

1 pt. Cottage Cheese

1 lb. Monterey Jack Cheese

1/2 cup Butter (you could also use 1/4 cup instead)

- Melt butter in 13x9 inch pan in oven. 

- Beat all ingredients together in a large bowl. Pour in the pan and stir again.

- Bake at 350 degrees for about 35 minutes or until a toothpick comes out clean.

Disclaimer: I shot these photos with my point and click. There was a huge smudge on the lens that I didn't catch. Don't judge.