Shelly's Recipe

AUTUMN EGGS WITH POTATOES

Category: Breakfast and Brunch

1/2 medium onion, finely chopped
1 tbsp butter
3 cups cold, cooked potatoes, cut into small cubes
1 (4 oz) can diced green chilies, drained well
1 cup small curd cottage cheese
1-2 cups cheddar cheese, grated
10 eggs, lightly beaten
1 tsp salt
1/4 tsp pepper
Pinch nutmeg

Brown onion in butter. Mix all ingredients together and place in greased 9'x13 inch pan. Cover and refrigerate overnight.

In the morning, bake at 350 for 1 hour or until set. Serve with salsa on the side; garnish with fresh cilantro and tomato slices. Serves 8-10