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YOUR RECIPE FOR CONVECTION COOKING!

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Baked Chili Relleno Casserole with Cheddar and Cottage Cheese

This brunch menu for brunch includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes Chili Relleno Souffle, Creme Brulee Baked French Toast, and to round it out Roasted Breakfast Potatoes with Chicken Apple Sausage.


Each dish serves 6 - 8 people.

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True Convection or Convection Bake Mode

Baked Chili Relleno Casserole with Cheddar and Cottage Cheese, and easy dish that can be cooked along side dessert in Convection without transference of flavor

Larissa Taboryski

WATCH RELATED VIDEO

Ingredients

Preparation

10 eggs beaten

1 pint cottage cheese

1 stick unsalted butter melted

1 7oz can diced green chilies

1lb shredded cheddar or Mexican blend cheese

½ cup sifted flour (or gluten free flour)

1 tsp baking powder

½ tsp salt


Heat oven Convection or Convection Bake Mode 325°F.


In a large bowl combine, eggs, cottage cheese, melted butter, chilies, and cheese.


Combine dry ingredients in a small bowl and stir into wet ingredients.


Pour into a  9 x 13” casserole dish, lightly buttered or coated with spray oil, and bake for 35 - 40 minutes until a tester comes out clean.


Link to Baked Creme Brulee French Toast and Breakfast Potatoes with Chicken Apple Sausage

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