Back to Fast-and-Fabulous Egg and Cottage Cheese Casserole recipe
Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.
Added salt, pepper, parmesan cheese, soy bacon and pea protein sausage with cheddar rather than monterey jack. Yummos!
I followed the recipe just as it was, but I didn't add the chillies and I let it cook for about another 5 minutes longer than the recipe says to do just to be sure the eggs were fully cooked. It was very cheesy, but I'm from Wisconsin and that's appreciated here. Next time I might finely chop and sauté some green peppers into it. I prefer not to use canned ingredients. I added the optional bacon and I think that tasted really nice in it. Next time I might also try to add some sausage and maybe black olives. This recipe was outstanding!
I was making goat's milk feta, which turned out wrong. The curd was too moist and much like cottage cheese. So, I looked for a recipe to use it up. I also added just a bit of goat's milk to the mix and used the big anchos I had on hand instead of canned chilis. Worked great. Will make it again.
Sorry to go against the great reviews this has, but i cant understand how it has 5 stars. With 1lb of cheese and 2 lbs cottage cheese to 10 eggs, how did i not know that this would result in a slimy wet mess, which is exactly what it did. And I even left out the stick of butter!!! Horrible texture...YUCK!!!
I did make some changes due to what I had on hand. I adjusted recipe to 6 servings. Used turkey sausage diced, frozen onion & frozen bell pepper diced. 6 eggs any cheeses I had. Used 1/4 c self rising flour, omitted baking powder. I made it in muffin pan & recipe made 15 muffins. Baked 350 for 45-1hour. Yummy yummy. Enjoy.
I drained my cottage cheese and did not add the butter. i did add salt, big mistake. next time i would only add some pepper and onion flakes.