Serves: 7
Total Calories: 516

1/2 cup butter, melted
10 eggs, beaten
1 (16-ounce) container cottage cheese
1 (16-ounce) container Monterey Jack cheese
1 (7-ounce) can chopped green chiles
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour

Drizzle butter evenly into a 13"x9" baking pan. Combine remaining ingredients; mix well and pour into pan. Bake, uncovered, at 350 degrees for 30 minutes. Let stand for 30 minutes before serving.

Tip: An ironstone pitcher filled with old-fashioned lilacs will bring to mind sweet memories of Grandma’s house. As the season changes, fill pitchers with fragrant peonies, herb bundles and cheery sunflowers.

Nutritional Facts:

Serves: 7
Total Calories: 516
Calories from Fat: 349

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets