Shelly's Recipe

BAKED EGGS & CHEESE CASSEROLE

Category: Breakfast Casseroles

5 large eggs
1/2 cup milk
1 teaspoon sugar
8 ounces (2 cups) Monterey Jack or Muenster cheese
2 ounces cream cheese, cubed
8 ounces small curd, low-fat cottage cheese
2 tablespoons unsalted butter, cut into small cubes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of fresh chives
Salt and fresh-ground black pepper to taste
Optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies

Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F.

In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean).

Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, and then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Serves 6-8