Chili Egg Bake

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This is a great recipe for a crowd. It's very habit-forming, you can't just have one serving. It is always at hit at family brunches. It is very easy to make and freezes and reheats well.

Ingredients

2 1/2 C. Egg Beaters
1/2 C. flour, sifted
1 tsp. baking powder
1 tsp. salt
2 C. lowfat small curd cottage cheese
1 lb. lowfat monterey jack cheese, grated
4 Tbs. light margaine
7 oz. can diced mile green chilis or 1 4 oz. can regular diced green chilis)

Directions

Preheat oven to 350 degrees and spray PAM on a 13 x 9 pan. Stir Egg Beater into a large bowl. Toss together the flour, powder, salt and sift them over the Egg Beaters and beat until blended. Beat in cottage cheese, grated monterey jack cheese, margarine and chiles. Pour the mixture into the pan and bake for 35-45 minutes or until puffy and set and lightly browned.