Preheat oven to 350°.
Spray a 9x13 casserole dish or lasagna pan with non-stick cooking spray
Whisk eggs until all 12 eggs are combined and fluffy.
Add cottage cheese and shredded monterey jack cheese to the eggs and mix well.
Combine flour, baking powder and salt. Once mixed and to the egg and cheese mixture. Mix until dry ingredients are dispersed.
Pour mixture into baking dish and top with any leftover cheese. Place the breakfast casserole in the oven and bake for 35-40 minutes. The Hatch Chile Egg Bake should be slightly browned on top. The casserole is done if a fork or toothpick can enter the Hatch Chile Egg Bake and come out clean.
Serve with sour cream, salsa or chives!