Green chile-egg-cheese casserole. 30g protein, 350 calories, delicious

These are super easy to make, freeze beautifully, and are wonderful for breakfast/brunch/lunch or cut into smaller squares as appetizers. If I am making them a meal, they're great with either fruit salad or a green salad. If you worry about spicy stuff, don't - the Anaheim chiles are very mild. You can heat this up by substituting other chile varieties.

Note that I use low-fat cheese and cottage cheese. The calories per serving would go up to 475 or so with full-fat dairy. I haven't experimented with this yet, but I think the dish would turn out fine using a 50:50 ratio of eggs to egg whites.

For folks tracking carbs, these work out to be about 7 carbs per serving.

Green chile-egg-cheese squares
8 servings

1/4 C. butter
16 oz. cottage cheese (I use 2%)
1 lb. shredded Monterey Jack cheese (I use low-fat cheese. The 3-cheese Mexican cheese blends are good for this, too)
2 4-oz cans diced green Anaheim chiles
10 eggs
1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt

Pre-heat oven to 400 degrees. Melt butter and use some of it to grease a 6x10" casserole dish. Combine all ingredients and mix.

Bake for 10 minutes, then reduce heat to 350 and bake about 50 more minutes or until the center of the casserole is set. Let stand 10 min. before serving.