Tex Mex Egg Casserole

8 eggs
1/2 cup all purpose flour
1 tsp. baking powder
2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers
1-1/2 cups (12 oz.) small curd cottage cheese
1 jalapeño pepper, seeded and chopped
1/2 tsp. Tabasco or Cholula hot pepper sauce
Basic Salsa, recipe follows

Preheat oven to 350º F. Grease a 9″ sq. baking pan. Beat eggs in large bowl at high speed with electric
mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine flour, baking powder and salt
in small bowl. Stir flour mixture into eggs until blended.

Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce in medium bowl; mix well.

Fold into egg mixture until well blended. Pour into prepared pan.

Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve. Serve with fresh salsa.

Makes 8 servings.