You’d think that when you add jalepenos to a dish, it would become extra spicy, but that wasn’t the case here. I love spicy food, but I try not to overdo it because I fear that my stomach will pay me back later, so I went a little easy on the jalepenos in this recipe. I probably didn’t put in a 1/4 cup like the recipe calls for, but even when I got a jalepeno or two in my mouth, I wasn’t overwhelmed. The casserole was very good and not too eggy (like I feared after the incident with the frittata). Usually, when I decide to make a breakfast casserole, I try to find a recipe for one with hashbrowns in it to cut out the eggy consistency, but this one was going out on a limb for me and I’d do it again. I’d definitely suggest increasing the cooking time though. Mine took almost an hour to cook fully (~55 minutes).
Ham & Egg Casserole Makes 4 servings – 266 calories each
Ingredients 10 eggs 1 cup cottage cheese 1 cup ham (diced) 1 cup cheddar cheese (grated) 1/4 cup jalapeno peppers (sliced) 2 green onions (chopped) salt and pepper to taste
Preparation
Mix everything in a bowl.
Pour into an 8 inch square baking pan.
Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.