Baked Chili Relleno Casserole with Cheddar and Cottage Cheese

Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven.

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.

INGREDIENTS

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

PREPARATION

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.

Each dish serves 6 - 8 people.

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