Chile Cheese Egg Bake, December 12, 2017

It was breakfast for dinner last night, with a scrumptious and super cheesy egg bake, sausage patties, fresh fruit, and maple cornbread with molasses maple butter. Boot adores cornbread--I wish y'all could have seen the two giant wedges he has. One great benefit about having your kids move back in with you for a bit is that there's much, much less food waste. Honestly, I would skip the maple syrup in the cornbread next time and just serve it with the butter, which is sweet enough for anyone. The bread and butter recipes came from Bon Appetit, although I modified the butter.

Chile Cheese Egg Bake

10 eggs, beaten

1/2 c. flour

1 tsp. baking powder

Pinch of salt

Grinding of pepper

8 oz. diced green chiles (I prefer Hatch chiles)

16 oz. lowfat cottage cheese

16 oz. colby jack cheese, shredded

Preheat oven to 375 degrees. Add dry ingredients to eggs. Mix in everything else. Place in greased 13x9. Bake 30-35 minutes. Cut into squares for serving. Serves 8-10.

Maple Cornbread

2 1/3 c. cornmeal

1 c. flour

4 tsp. baking powder

1 1/4 tsp. salt

1 stick cold butter, cut into small cubes

1 1/3 c. buttermilk

4 eggs

3/4 c. maple syrup

Preheat oven to 375 degrees. Butter a 12" cast iron skillet (you can also use a 9x9 baking pan). Pulse dry ingredient briefly in a food processor or mix well by hand. Cut in butter until it resembles coarse meal. Whisk the buttermilk, eggs, and syrup together. Add dry mixture and stir just until moist. Put in skillet. Bake until golden brown, about 45 minutes. Serves 10-12. 

Maple Molasses Butter

1 stick butter, softened

1/8 c. maple syrup

1 tbsp. dark molasses

Mix well and serve with the above cornbread or any other sturdy bread.