We’re here! Tomorrow at 7pm ET, our brand-new series of You’re Home with Jill begins. If you follow me on Facebook, you probably saw pictures from the You’re Home with Jill house. (It’s the first time QVC has ever filmed a show outside our sets!) And, if you read my blog on Friday, you know we’ll be tackling DIY projects in each show. But what else has changed? What should you expect? Here’s a sneak peek:
I’ve had so much fun working on this project…if that’s any indicator of what’s to come, you’re going to love it.
Today I promised to share tomorrow’s recipe with you all and here it is: my Chili Cheese Egg Bake. Fall really is right around the corner and we can start dreaming about warm, comforting recipes like this. I love to serve this casserole with an assortment of sour cream, salsa, and guacamole. This dish also freezes well if you have leftovers. But you might want to keep it in the fridge for quick breakfasts during the week…just microwave and serve!
Chili Cheese Egg Bake
This recipe is prepared with the Temp-tations® Sweet and Savory 10-Piece Baking Set (K39454).
Ingredients:
- Butter, for pan
- 10 eggs
- 1/2 cup flour
- 1 tsp baking powder
- Dash of salt
- 1/4 lb butter, melted and cooled
- 2 small cans green chilies, diced
- 1 pint cottage cheese
- 1 lb Monterey Jack cheese, shredded
Directions:
- Preheat the oven to 350°F. Butter a 13” x 9” pan. Beat the eggs in a large bowl with an electric hand mixer or stand mixer.
- Mix the flour, baking powder, and salt together in a separate bowl. Add the flour mixture into the egg mixture—a little bit at a time—until all incorporated.
- Add the melted butter. (Make sure it’s cool, otherwise you'll cook the eggs.) Add in the remaining ingredients.
- Pour the mixture into a baking dish and bake for about 40 minutes, or until set and lightly browned. Allow the dish to cool for 10 minutes before serving.
Enjoy! See you tomorrow night at 7pm ET.
From my home to yours,
—Jill