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Egg Souffle Recipe courtesy of Mimi
Egg Souffle
1/2 cup margarine - melt in 9 x 12 dish in microwave -
Grate 1 lb. Monterey Jack cheese and distribute evenly
10 eggs - slightly whipped in blender
Add and then blend on medium for 1 minute:
1/2 cup flour
1 pint small curd cottage cheese
1 tsp. baking powder
dash of salt
Pour egg mixture on top of grated cheese.
Bake at 400 degrees for 15 minutes, then LOWER heat to 350 degrees and bake for 35 minutes.
Can serve hot or cold - will slice nicely. You can add a can of chopped green chilis before baking if you like. Serve with Picante sauce. |
