COTTAGE CHEESE CASSEROLE

COTTAGE CHEESE CASSEROLE

Ingredients:
6 large eggs
1 pound cottage cheese

Directions:
1⁄ cup unbleached all-purpose flour
4
1⁄ teaspoon salt
8
1⁄ teaspoon baking powder
2
1⁄ cup melted butter
4
1 pound Cheddar cheese, grated
1 12-ounce package frozen vegetables, thawed
Optional: chopped red onion, shallots, or green onions to taste
1. Preheat oven to 325°F if using a Pyrex pie pan or 350°F if using a metal pie pan.
2. Treat an ovenproof, deep-dish pie pan with nonstick cooking spray. Add the eggs
and whisk until fluffy. Stir in the cottage cheese. Add the flour, salt, baking
powder, and butter, and mix well. Fold the cheese and the vegetables into the egg
mixture. Add the onion, shallots, or green onions, if using.
3. Bake for 40–45 minutes, or until the top is lightly browned. Let rest for 10
minutes before cutting into wedges for serving.
Serving Suggestions
The baked recipe will serve 4 as a standalone breakfast or brunch dish. To
stretch it to 8 servings, serve it with some brown-and-serve sausages and
toasted English muffins or bagels.
BAKED MONTE CRISTO BRUNCH CASSEROLE
The quality of the bread you use makes a big difference in how good the end result
will taste. This recipe is traditionally made with classic white bread, but for a
slightly sweeter, richer taste, use challah or brioche.
Yields 4–8 servings
4 large eggs
1⁄ cup milk or heavy cream
2
Optional: salt and freshly ground black pepper to taste
Optional: dash of cayenne pepper
Optional: Dijon mustard to taste