Command Center Brunch, Part 1: Egg Bake

So back in August I moved across the country. One of my best friends, Kathleen, also moved across the country (but much farther away ::sadface::). Fate smiled upon us and we were actually able to leave at the same time. This meant that I had someone to support me as I said goodbye to my old life, and someone who was sharing my excitement about leaping into the unknown. This also meant that there would be 2x the logistics, since we were doing a coordinated move. Essentially, her moving posse and my moving posse convoyed halfway across the US, then my moving posse waved goodbye as her moving posse continued their journey. It was kind of like a Modern-Day Oregon Trail Live-Action Movie. Except instead of wagons we had Penske trucks, I didn't have to shoot any buffalo or squirrels, there was no dysentery, and no oxen died fording a river. We did have some pretty epic weather that threatened our caravan, and some near-death experiences at a sketchy motel, though. 

<<Rewind>> So I hosted a 'command center' meeting to coordinate the move. This was a great opportunity to get together in the same room to enjoy a hearty brunch and discuss the logistics of moving two households in tandem. In addition to the in-person team, my boyfriend joined the meeting via webcam and my best friend joined via instant messenger. (I was serious... most of my favorite friends were a part of the command center. And yes, I play favorites.). I had been hungry all week, so I wanted brunch to be super-filling. It was also one of my last opportunities to show my appreciation for them through cooking, since we'd soon be scattered across the country. I made an egg bake and cheesy potatoes. The meal was a hit, and we all rolled out of the meeting stuffed to the gills with brunchiness. Today I'll share the egg bake recipe; when I get a break from work again, I'll share the recipe for the cheesy potatoes. 

My Friend Jenn's Egg Bake (That Will Blow Your Mind If You Are Not Lactose Intolerant)*

½ cup butter
12 eggs
½ cup gluten-free flour blend (I used cup4cup this time and it worked well)
1 tsp baking powder
8oz chopped green chilies
1 pint cottage cheese
1 lb shredded jack cheese

Melt butter in a 9x13 baking pan. Beat eggs lightly add flour, baking powder, butter, chilies and cheese pour into pan. Bake for 30 to 40 min on 350 degrees. Cool slightly before cutting.

Devour. 


*If you are lactose intolerant, it will blow your colon.