Instructions

• Preheat oven to 375°F (190°C). Spray a large casserole dish with non-stick spray (an 8" x 12" x 3" dish or a regular 9" x 13" dish works well).
• Place 1 1/2 cups cottage cheese in a fine-mesh strainer and rinse under cold running water; let it drain thoroughly.
• While the cottage cheese drains, crack and beat all 16 eggs in a medium bowl until well combined.
• Thinly slice the bunch of green onions. Reserve a few tablespoons of the sliced green onions for garnish and set them aside.
• Put the drained cottage cheese into the prepared casserole dish.
• Add the one 7 oz. can diced green chiles, 2 cups of the grated Cheddar-Jack cheese, the sliced green onions (except the reserved garnish), 1 tsp Spike Seasoning, and salt and fresh-ground black pepper to taste to the cottage cheese in the dish.
• Use a fork to gently stir the ingredients in the casserole dish until evenly combined.
• Pour the beaten eggs over the mixture in the casserole dish and gently stir again so the eggs are evenly distributed.
• Sprinkle the remaining 3/4 cup grated Cheddar-Jack cheese evenly over the top of the casserole.
• Bake uncovered for about 40 minutes, or until the eggs are firm in the center and the top is beginning to brown (shallower dishes may require a slightly shorter baking time).
• Remove from the oven, garnish with the reserved sliced green onions, let cool slightly, and serve hot.