I remember when my friend brought over a similar recipe that had eggs, some veggies and cheese but there was white flour in it so I decided to change it over to making it grain free. You can make a big batch the night before, which is what I do and then in the morning it’s ready to eat after re heating. All I need to do is fry up some bacon or whatever side I’m serving and breakfast is ready!!! I know you’ll get a kick out of this recipe and it can be served for lunch too or even dinner.
Makes 8-10 servings
½ cup butter
2 cups cottage cheese
1 lb. Monterey Jack cheese, shredded
2 4-ounce cans diced green chilies
1 teaspoon baking powder
¼ cup coconut flour
½ teaspoon salt
¾ cup either bacon, grass fed ground beef, turkey or Italian sausage (optional)
Preheat oven to 400°F (204.4°C).
Sauté the meat first (until almost done) crumbled, let cool, then add to the ingredients before baking. If using bacon, cook crispy.
Grease a 6×10-inch pan with the ½ cup melted butter.
Mix cottage cheese, Jack cheese, green chilies, eggs, baking powder, salt, crumbled meat of choice and coconut flour together in a bowl.
Then pour mixture into the greased 6×10-inch pan.
Bake in the preheated oven for 15 minutes, then reduce heat to 350°F (176°C) and bake until middle of casserole is set for about 50 more minutes.
Allow to stand for 10 minutes before serving.
This dish freezes exceptionally well.
Unprocessed ground Italian sausage (without the casing), ham, and turkey can be found at Sprouts and Whole Foods Market.