Green Chili & Spinach Breakfast Casserole (6 servings) 10 large eggs 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter - melted 2 cups cottage cheese 8 ounces shredded Monterey Jack cheese 8 ounces shredded Cheddar cheese 8 ounces fire roasted green chilies 12 ounces chopped spinach (fresh or thawed and drained frozen) Preheat oven to 350 degrees. In a small bowl, mix together the flour, baking powder and salt. In a large mixing bowl beat the 10 eggs until frothy. Add the cottage cheese to the eggs and mix well. Mixture will be lumpy. Gradually stir in the Cheddar and Monterey Jack cheeses. Stir in the green chilis and spinach. Stir the flour, baking powder and salt into the egg mixture. Pour the melted butter into a 9x13 casserole dish. Tilt the casserole dish so the butter coats the bottom and the sides. Pour the egg mixture into the baking dish. Cover the baking dish with aluminum foil and bake for 50 minutes. At 50 minutes, remove the foil and bake 10 additional minutes until golden brown on top. Allow dish to cool at least 8 minutes before cutting into portions and serving. Tips: You can use any combination of cheese you like (or just one cheese) as long as the total amount is between 3 and 4 cups. You can make a meaty version of this by frying up 10 slices of bacon, crumbling them and stirring them in when you add the cheese. Same goes for cooked and crumbled sausage. For appearances-sake, set aside a small handful of shredded cheese and sprinkle that on top when the casserole comes out of the oven. It will melt and be beautiful. Cilantro sprigs and avocado slices make great garnishes when serving. A very cheesy and mildly spicy brunch casserole. Perfect for special occasions. Mr Breakfast would like to thank The Owl for this recipe. Recipe number 2718. Submitted 12/23/2009.