Wednesday, December 28, 2011

Five Cheese Egg Casserole

I've had several requests for this recipe. I first had this at a B&B I went to this fall for a scrapbooking retreat. I loved it and was glad to be able to purchase the recipe. I have made it twice this month, once for a ladies brunch at church and once for our family Christmas morning.

7 eggs
1 cup milk
4 ounces monterey jack cheese, shredded*
4 ounces colby cheese, shredded *
8 ounces cheddar cheese, shredded
4 ounces cream cheese, cubed
16 ounces small curd cottage cheese  (Michigan brand is perfect, if you can get it.)
4 tablespoons butter, melted
1/2 cup flour
1 teaspoon baking powder 
1/2 t. salt
Fresh herbs to taste
Preheat oven to 350. Whisk eggs and milk together. Stir in the cheeses and melted butter. Stir in the flour, salt, and baking powder. Immediately pour into a buttered 13x9 pan. Bake 45-50 minutes.

*When I made it the first time I gave up my colby to another cook and used double the monterey jack. I liked it a bit better that way, so my suggestion is to leave out the colby and use twice the mj. It seems to let the flavor of the cheddar really stand out.


    Susan said...

    My mouth thinks that sounds fabulous. My tummy is saying "3 pounds of dairy??"

    Didn't it say somewhere in the Bible that Canaan is a land flowing with milk and honey? I'm looking foward to that! ;-)

    RPW said...

    I wonder what would happen if the flour were left out? It sounds AMAZING.

    Jane said...

    I almost always make it without the flour to have a gluten-free option. It's fine.