Cheesy Chili Egg Casserole

Sometimes all you want in life is a good breakfast. At least that's the hubby's philosophy.

It's been really cold in Florida. Really cold as in 30s and 20s at night and barely 50s during the day. As in way too cold for Florida! So lately I've been making some good "warm me up" meals since the hubby does work outside all day.

It's no secret that breakfast is this man's favorite meal of the day. A good breakfast at any time of day will make him a happy guy! So, when I first made this Cheesy Chili Egg Casserole for him, I thought he was going to bend down and kiss my feet.

It's a recipe that my mom passed down to me, and one that she would make for brunches and sometimes even Christmas morning! It's warm, it's tasty, and best of all it's really simple to make!

Let's get started, shall we?

Not a lot of ingredients, I know. I'm not one for making lots of steps and all kinds of little things in my dishes. You may be kind of going "Cottage cheese?" but it's okay. I'm used to it.

Hubby doesn't like cottage cheese either. I never told him it was in this!

First thing we want to do is melt our stick of butter...

And then dump in the 1/2 cup of flour.

Stir it all together... and make a roux.

Yes, it's going to look funky. Yes, you may be going... a roux? What the heck is a roux?

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight

Here comes that "The more you know" sign again!

This is going to be what thickens our casserole. Go ahead and set it aside.

In another bowl, crack open your dozen large eggs...

And beat the heck out of them!

I love scrambling eggs! Just the thing to get out all of the frustrations of the day!

Once those are nice and scrambled dump in your container of cottage cheese...

Your drained can of green chilis...

And your entire 8 oz package of shredded cheddar cheese.

Now mix everything together until it's nice and combined!

Add in 1/2 teaspoon of salt...

And 1/2 teaspoon of black pepper...

Yes, I know the writing is upside down. That's what happens when you have to use your left hand for everything!

And finally dump in your roux that you set aside.

Mix that all together until it's nice and smooth... and dump it in any greased 9" x 13" pan.

Bake this at 360 degrees for 45 minutes. It is going to puff up and look delicious... just like this!

Oh yes. The smell of the cheese and the green chilis is just everywhere in this house right now!

But I swear to god... I walk away from this for 5 minutes...

I seem to have been attacked by the casserole monster again. Happens every time!

Don't forget the Valentine's Day Contest that's going on right now, entries in by Wednesday at 9:00 PM! I actually have been loving all of your entries so far! Keep them coming!

Cheesy Chili Egg Casserole

1/2 cup of butter

1/2 cup of flour

1 dozen large eggs

1 4 oz can of green chilis (drained)

8 oz shredded cheddar cheese

1/2 tsp. salt

1/2 tsp. black pepper

1 lb cottage cheese (small curd)

Melt your butter and combine it with the flour to make a roux. Set aside. Beat 1 dozen eggs, then add cottage cheese, cheddar cheese and chilis; mix together until well combined. Add salt, pepper and roux and mix well.

Pour into greased 9" x 13" pan and bake at 360 degrees for 45 minutes. Casserole will puff up in the oven just a little.