With so many chicken owners in the area, the refrigerators are full of beautiful eggs...what to do with them all?  I'm sure that the NQ Co-op group would like to try this recipe.  This was served to us when we visited Florida last year...it was breakfast and with fruit and an English muffin, it was a wonderful meal.

 

Egg Fluff

 

Ingredients

7 eggs

1 cup of milk

2 teaspoons Sugar

1 lb Montery Jack shredded cheese (or mix of grated sharp cheese w/ Muenster cheese)

4 ounces Cream Cheese, cubed (room temperature and real small)

1  16oz container of small curd cottage cheese

6 tablespoons butter (cubed and at room temp.)

1/2 cup of flour

1 teaspoon Baking powder

 

Preparation:

Beat together:  Eggs, Milk and Sugar

Add:  All cheeses and butter

Mash cream cheese when mixing, otherwise it won't melt. 

Mix with large spoon

Add:   Flour and Baking Powder and mix with a large spoon

Pour mixture into well greased 9x13 glass baking dish

 

Bake at 325 degree oven for 45 minutes or until a knife inserted into center comes out clean.

 

The mixture can be made ahead, covered with plastic wrap and refrigerated.  In this case, bake it for 60 minutes.