I admit I've never made this as it's written, but I've changed it many times. Try throwing in chopped broccoli or different cheeses. Almost all amounts can be changed and it still works--more or less cheese, eggs, and any veggies you add. This has become one of our staples, especially as meat prices go up and we look for other proteins.
Brilliant recipe! May I suggest blending the cottage cheese to achieve a more consistent texture. Variation- I usually add 2c. chopped, mostly-cooked vegetable. Change up the cheese or the vegetable...ie Gruyere/spinach, Gouda/broccoli, Muenster/zucchini, Swiss/mushroom, or Jack/peppers. If you make it every Sunday, no one will tire of it. It reheats nicely for breakfast burritos.
Easy, quick, delicious! Nice brunch recipe because you don't have to make it the night before. I do suggest using less salt or omit it.
This was really good! I however did want something that was thrown together the night before, so I made it up to the point of adding the flour and stuck it in the fridge until morning. Then I added the flour, gave it a quick mix with the electric beater and popped it in the oven. 4 adults were very happy with it. I do have one thing to comment on...I haved the recipe and in doing so, the cooking time was also cut. It took less than 45 min to cook. Just a heads up in case anyone else cuts it back! Great egg bake and am so pleased to not to have it include bread in the recipe!
Excellent. I have made it a couple of times. I add vegetables (pre-cooked, whatever I have on hand), and bake it in muffin cups. Easy to grab and bring to work.
Everybody at the Easter buffet liked this a lot! Doubled it and it took at least another 45 minutes to cook. Ended up microwaving for 5 minutes to complete so we didn't hold up the meal.
I got this recipe from a friend a few years ago and have made some variation of this dozens of times since then. My recipe includes a teaspoon of baking powder, which makes it puff up nicely. As written this recipe is five star, but here are some other things you can do. If you want to speed up the baking process, put it in a preheated 400 degree oven for 15 minutes, then turn the heat down to 350 for another 20-25 minutes. I sometimes add spinach and mushrooms instead of diced chilies. I usually use just 8 oz. of reduced fat sharp cheddar to cut down on fat and calories, and I use eggbeaters instead of whole eggs. You can substitute olive oil for the butter, too. It keeps pretty well for a few days, but is best when it's fresh out of the oven.
I made this recipe exactly as stated and we loved it! Nice and fluffy lots of flavor. Perfect for a group. Reheats well.
I loved this recipe. It's very easy to make and is even easier to tweak with some of your own ingredient choices. Before starting, I adjusted the serving size to 4 which is still more than 4 average folks would eat. I prepared the recipe exactly as presented with the exception I added 1/2 cup of chopped onions and 1 cup of small cut broccoli florets. Another version I tried, instead of chopped onions I used chopped water chestnuts... All versions so far are 5 star in my book. Even with the smaller serving recipe I still baked 1 hour @ 350° and the texture and taste were excellent... I topped servings with salsa, your choice mild, medium, hot. Then all I had to do was eat, sit back and enjoy the compliments.... -Jornie1
Great taste but cooking for an hour caused it to be too brown on top. Have made a note to check it after about 40 mins.
