Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles

Ingredients

• 12 eggs
• 2 cups cottage cheese, rinsed and drained well
• 2 cups grated cheddar cheese
• 1 can diced green chiles
• 1/4 cup sliced green onions, plus a little more for garnish if desired
• 1 can pitted black olives, drained and sliced
• 2 tsp. Spike seasoning
• Salt/pepper to taste

Directions

1. Heat the oven to 375F/190C. Add the cottage cheese to a fine-mesh strainer, rinse it thoroughly under cold water, and leave it to drain well.
2. Cut the green onions, then drain and slice the olives, unless you’re using presliced olives. Open the green chiles; you can leave the liquid in, unless you’d rather drain them.
3. Coat a 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray. Add the drained cottage cheese, grated cheese, green onion, green chiles with their juice, and sliced olives in layers.
4. Whisk the eggs until fully blended, then pour them over everything in the dish. Use a fork to gently move the mixture around so the cheese and vegetables are spread evenly through the eggs, then season with Spike Seasoning, salt, and fresh-ground black pepper.
5. Bake for 35 minutes, until the eggs are fully set and the top has a little color. Serve hot, with guacamole, sour cream, salsa, or Green Tabasco Sauce available at the table if desired.