Bobbi's Egg Casserole with Cheese and Green Chiles

Directions

1. 1
   Preheat oven to 375F/190C.
2. 2
   Put cottage cheese in a fine-mesh strainer and rinse well with cold water, then let drain.
3. 3
   Slice the green onions and drain and slice the olives (or use presliced olives). Open can of green chiles, no need to drain unless you prefer.
4. 4
   Spray 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray.
5. 5
   Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish.
6. 6
   Beat eggs until they're well combined and pour over the ingredients in the casserole dish.
7. 7
   Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs; then season with Spike Seasoning (affiliate link), salt, and fresh-ground black pepper.
8. 8
   Bake 35 minutes, or until eggs are completely set and top is slightly browned.
9. 9
   Serve the green chile breakfast casserole hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce (affiliate link) to add at the table if desired.