Wonderful every single time!! We've had it for brunch and lunch and dinner too!

I halved the recipe, everything except I still added the full 7 ounce can of green chile peppers. We like our food spicy, so noting other comments I added red chili pepper flakes, cayenne and paprika. The flavour was still bland, we could taste the flour and did not like the texture.

I have found this one pleases the "picky" or non-adventurous eaters. Easy to make.

Pretty good -not the texture or flavor I was looking for. I usually make a green chile quiche as part of Christmas brunch, but was looking to cut out some fat and carbs with no crust. This needs a little tweaking, garlic powder, hot sauce, more cheese.

I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. ~ I was looking for an egg dish that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini, mushroom, onion and bell pepper. However, this recipe also contained lots of cream cheese, half & half and other rich ingredients. While I'm SURE it was wonderful, it also had about 40 grams of fat per serving. ~ I was wanting something a little healthier. I followed this recipe as I always do, only I sauteed the veggies as instructed in the OTHER recipe, and used them in place of the green chiles. ~ I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. ~ From now on, I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!

Perfect, no changes necessary.

I added turkey sausage, a can of diced potatoes and topped it with cilantro and sour cream for a light dinner last night. I used fat free cheddar and cottage cheese and it turned out great.

I used 12 egg whites and four whole eggs, fat free cottage cheese, and fat free cheddar cheese. It had a lot of flavor, considering I used so many fat free products. The serving sizes were larger than I expected them to be.

I needed a recipe to use up cottage cheese and came across this. I scaled it to 1/2 the original recipe size and cooked it in a smaller baking dish. I am pretty sure I forgot to put the baking powder in! Surprisingly, the dish still puffed up a little bit without it. I had a couple of slices of leftover cooked bacon so I crumbled it and added to the ingredients. The dish made a satisfying dinner accompaniment. I think I may actually try it next time without the flour, and just beat the egg whites separately to create volume making an even lower carb dish.

A Big Hit! I was skeptical, because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that’s healthier than the type that sits overnight (with bread & tons of cheese, etc), I tried this. Great taste and texture – just like the ‘overnight’ type I always enjoy. To make it a bit healthier, half of the eggs I used were just egg-whites, and I added sautéed onions & mushrooms. The recipe tasted rich, even with the low-fat cheeses. People raved!

Very good! So nice to have a breakfast casserole you don't have to put together the night before!

The whole family loved it! I added frozen New Mexico chiles instead of canned (and probably more than 7oz--I like it stong). Definately make again and again...

YUMMY! I remember my aunt making this when I was a kid and I loved it then. I am so glad the recipe was posted! Thanks!

This recipe was delicious. I added some sausage. My Husband loved it!

I have allways loved this dish.We have been making it for atlest 28 years.I loged on to allrecipes to see if I could find it.I could not find mine.thank you you saved me for Easter Brunch.

Very good, I even added alittle canadian bacon.

Just a wonderful recipe!

I have made this several times for guests and for pot luck. Serve with salsa & sousr cream. Everyone loves it and I am frequently asked for the recipe. I have changed the cheese to mozzerella, another time to colby/jack. I always prepare it a day in advance & micro to warm. Stays moist.

Good flavors and very easy to make and was a hit with the vegetarians at the brunch. We served with salsa and sour cream.

Good stuff! Another low carb winner! Might do better to put first mixture in the blender- to mix flour in better. Then pour in a bowl & add other ingredients. ? I didn't do this, but there were lumps of flour. Came out fine anyway- I found the baking time to be accurate. Serve with yummy Boar's Head bacon & it's a great low carb meal! Great for leftovers too.