Reviewed: May 9, 2012

This was delicious! I made 3 large casseroles doubled for 100 people they loved it! I would have put more green chilies in each batch. I will make this again.

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Melissa, Texas, USA

Reviewed: Apr. 7, 2012

We had breakfast for dinner a few nights ago and I decided to give this a try. I made half the recipe in an 8” square pan. Due to what I had on hand, I did make a couple of changes. I used a mix of cheddar and pepperjack cheese and I subbed sautéed red, yellow, and orange bell pepper for the green chilies. I also added some chopped green onion. I just eyeballed the amounts of bell peppers and now wished I’d put in more. This was very good and we both enjoyed it. Hubs re-heated some of the leftovers in the microwave for breakfast the next morning.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 3, 2012

This has become one of those "Old Faithful" recipes that I've turned to over and over again. It's easy to make and everyone loves it. The left-overs, if there are any, are as big of a hit as the first round. You will certainly love this recipe! Thank you Sandra for sharing your recipe.

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Reviewer:

tlarson

Reviewed: Apr. 3, 2011

This is an interesting mix of ingredients. I've made it several times and have switched it up like many have mentioned here. The two key changes I like to make are 1. adding different veggies and meats. I've used scallions, mushrooms, tomatoes, sauteed peppers and onions, asparagus, ham and bacon. And 2. The amount of fat in this recipe is just crazy. I use half the shredded cheese and I've done it with and without the butter. I honestly think it's much better without the butter because the flavors of the other ingredients become more prominent. Use half the cheese and sprinkle some on top if you want a little added color/flair.

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Reviewer:

WINK7619

Reviewed: Feb. 21, 2011

Tasty.

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Reviewer:

Joy Cassens

Reviewed: Dec. 31, 2010

mmmm! The second time I made it for dinner, I added 1 cup of diced fajita chicken and 1/2 tsp of cajun seasoning plus exchanged half of the shredded Jack cheese to sharp cheddar. Serve it with salsa and it's a definite keeper!Everyone-even the grandkids-loved it!

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Reviewer:

G-maJacque

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Cheney, Kansas, USA

Reviewed: Dec. 3, 2010

Added some sauteed onions, excellent! This is an simple recipe and itt would be interesting to experiment with adding what you had on hand.

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Reviewer:

andyrz

Reviewed: Nov. 27, 2010

Very good recipe. As I live in France I had to make some changes to it. I used ricotta instead of cottage cheese, emmenthal instead of montery jack and jalapenos instead of green chilies. I also added cooked bacon, onion and green peppers and a pinch of chili powder. My wife loved it and I will definitely make it again.

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Reviewer:

rehna2

Reviewed: Sep. 19, 2010

I made this recipe for our house guests and served it at Sunday Brunch. I added the Ricotta cheese as everyone recommended and skipped the butter. I also added sauteed mushrooms and onions. The results were fabulous. A light, fluffy and flavorful dish. Everyone loved it. I would definitely make this casserole again.

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Reviewer:

OCKIDTALK

Reviewed: Jul. 31, 2010

We enjoyed this a lot! I switched out the cottage cheese for ricotta, just personal preferences around here, but I left eveything else the same. I liked the mild flavor the green chilies and the monteray jack cheese gave the eggs, not overpowering but enough flavor to give it a good taste. Got rave reviews from my husband and even my two year old ate it, the two year old is usually very, very picky. Will definitely make this one again since it was liked by all. Thank you for the good recipe!

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