Preheat oven to 350°.

Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese.

In a large bowl, whisk EB eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top.

Bake, uncovered, until golden brown, 45-50 minutes, puffed and a knife inserted in the center comes out clean.

Let stand 5-10 minutes before serving.

If desired, serve with salsa and sour cream.

Make-Ahead: Refrigerate unbaked souffle, covered, several hours or overnight.

To use, preheat oven to 350° F.

Remove souffle from refrigerator while oven heats.

Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean.

Let stand 5-10 minutes before serving.