Heart Hope by Olga

10 eggs 1 pint cottage cheese 1/2 cup melted butter 1/2 cup unsifted flour 1 pound shredded Sonoma Jack or Monterrey Jack cheese 1 teaspoon baking powder 1/2 teaspoon salt 2 cans (4 ounce size) diced green chiles Preheat oven to 350 degrees F. Beat eggs and add remaining ingredients. Bake in buttered 2-9" dishes or 1-9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean. This dish can be made ahead of time, refrigerated and baked just before serving. It is also good if you leave out the green chiles and add spinach and mushrooms or ham with Italian spice. You can also make it gluten-free by using gluten-free flour. www.hearthope.org

12 corn tortillas cut into long thin strips 16 slices Canadian bacon each cut into fourths 4 fresh roasted or canned green chilies, peeled seeded and chopped 1c (4 oz) shredded Monterey Jack Cheese 10 eggs 1 c milk any kind 1 c (4 oz) shredded Cheddar Cheese Salsa and sour cream for topping Preheat oven to 350 degrees. Coat a 13x9 inch glass baking dish with nonstick cooking spray. Place tortilla strips on bottom of baking dish to cover evenly. Place half of the cut Canadian bacon pieces over the tortillas. Spread the chopped green chilies evenly over the Canadian bacon. Sprinkle the Monterey Jack Cheese over the chilies. In a large bowl, beat together the eggs and milk with a mixer. Pour the mixture evenly over the ingredients in the baking dish. Top with the remaining Canadian bacon. Cover with cheddar cheese. Bake for about 30 minutes. Let the casserole stand 5-10 minutes before serving. Serve with salsa and sour cream. www.hearthope.org