Saturday, October 26, 2024

I’ve been cooking up many dishes lately! I tried to think of what might inspire YOU, to open your fridge and pull out ingredients. 

I look like a Kroger advertiser! 

I decided that the recipe that I get the most enjoyment from is this one, lately. I am calling it Chili Cheese Eggstroidinaire – a casserole that is eggciting and easy to make. 😊It lends itself to changing out ingredients to suit your taste and also to the ingredients you might have on hand. 

Here are the ingredients needed:

4-6 beaten eggs

1/4 cup flour (all purpose)

1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup cottage cheese

1 cup Monterey Jack cheese

1 cup cheddar (both shredded/grated)

2 tblsp. melted butter

small can of diced green chilies

small can of rotel tomatoes, drained

1 tsp. dry mustard

Add ins:

diced ham or crumbled and cooked breakfast sausage

bell pepper, onions, (green or white), mushrooms, pimentos

1 tblsp. dijon mustard

herbs and spices, such as chervil, chives, parsley and tarragon and good ol’ Cavendars Greek seasoning 

Beat it all together, reserving (or adding more) about a half cup of cheese to top the dish.

Bake at 350 degrees in a casserole dish. Mine measures 8 x12, an odd one, I know. But then, I’m like that. I’ve used other sizes, adding an egg or two more for 9 x 13 pans.

I first made this in Oklahoma, after tasting it at my friend Laura’s house. She is a master at brunches! I miss her coffee dates! I’ve decided that, with my son Steve’s help, I’ll move my blog to a website and begin working in earnest on recipe and cooking development, in order to one day make a recipe book for family and friends. Stay tuned and follow me when you see it, if you’d like. Cooking is my true love language for people and I sometimes burn myself out, but it’s a passion, for sure. 

Happy hunting in that fridge, for the items I used to make this. Let me just say – the cottage cheese melts in there and is a game changer. Don’t take it out. I tried once and it was not as good. If you don’t like its texture (friend whose name starts with Sonya–haha!) it melts, so do it! 

With foodie love to you,

Marci