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Chili Cheese Egg Casserole
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| 1 stick (1/2 cup) | butter |
| 10 | eggs |
| 2 | egg whites |
| 1/2 cup | flour |
| 1 teaspoon | baking powder |
| 2 (8-oz) cans | diced green chilies |
| 1 quart (4 cups) | cottage cheese |
| 1/2 cup | mascarpone., (Italian cheese) |
| 1 lb. | shredded Monterey Jack |
| Salt | |
| pepper to taste |
Preheat oven to 400 degrees. Place butter in a 9 x 13-inch baking pan. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside. Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chilies, all cheeses, salt, and pepper. Mix well. Pour egg mixture into baking pan. Pour reserved butter evenly over the top. Bake for 15 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes or until casserole is set.
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