My only complaint is that I actually wish I'd doubled the recipe -- I could've eaten on it for days and days.
It's a perfect (fast & easy) dish for entertaining out-of-town guests, and would be an absolutely super addition to any brunch.
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon dry mustard
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 1 cup shredded Monterrey Jack cheese (4 ounces)
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 1 Roma/plum tomato, seeded and cubed
- 1/2 cup chopped cilantro
- 1/4 cup unsalted butter, room temperature
- 2 jalapeños, stems and seeds removed, diced
- sour cream, tomatoes, avocado (topped with lime juice), and fresh cilantro, for serving
- Preheat oven to 350 degrees. Using non-stick cooking spray, lightly grease an 8x8 casserole dish.
- In a large bowl, beat the eggs. Stir in flour, dry mustard, baking powder and salt.
- Add the cottage cheese, Monterrey Jack cheese, cheddar cheese, butter, jalapeños, tomatoes, and cilantro; mix.
- Pour the eggs into the casserole dish, and bake for 35-40 minutes, or until the top is lightly browned and the center is firm.
- Serve warm topped with a dollop of sour cream, chopped tomatoes, cubed avocado with a squeeze of fresh lime juice, and a sprinkle of fresh cilantro.