Chile-Cheese Egg Bake

We just finished three whirlwind days at the annual Colorado Crossroads Volleyball Tournament in Denver.  Last year was our first year to experience this competition.  There are no words to describe such an event.
Imagine 90 volleyball courts, back-to-back and all filled with amped up screaming female athletes - Insanity!!

This is just half of the arena.

The other part of the weekend is a merchandiser's dream.  All the volleyballs, t-shirts, knee pads, blinged out headbands and sports paraphernalia you can imagine.

All the free Gatorade a girl could want.

The team did great and took 1st place in their pool on the second day.  They all worked so hard and came home exhausted every night.

Their "Dig Pink" uniforms for the day to support breast cancer awareness.

The tournament's famous donuts - people wait in line
 that is wrapped around the lobby for these little guys.

To start our morning off right, I made our family breakfast casserole.  Love this dish.  Wonderful for any gathering, weekend morning or sporting event for that much needed protein.  We paired it perfectly with blueberry muffins and fresh fruit.

Chile-Cheese Egg Bake

10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pint creamed cottage cheese
16 oz. package shredded  jack cheese (or mexican blend)
1/2 cup melted butter
2 (4 oz.) cans diced green chilies

In a large bowl, beat eggs, flour, baking powder, salt, cottage cheese, grated jack cheese and melted butter.  Blend and stir in chilies.  Pour into well greased 13" x 8" casserole dish.  Bake at 350 degrees for 45 minutes or until top is browned.  (Ingredients can be assembled a day ahead and baked at a later time).

** I cut up the left over casserole into individual sizes and freeze for weekday quick go-to breakfast.