Breakfast Casserole

When my husband was called to be the Bishop of the Delano Ward, we had the pleasure of having the youth come into our home for various activities.  One of the activities was a breakfast; one at the beginning of the school year, one at Christmas, and another at the end of the school year for the seminary students.  We are members of the Church of Jesus Christ of Latter-Day Saints, and our high school students attend an early morning seminary class for religious studies. 

The first year I think I made scrambled eggs, bacon, sausage, cut up seasonal fruit, orange juice, hot chocolate, and some type of bread.  Cooking for 10 or more people at 6:15 in the morning meant some preparation the night before and getting up early.  Let me just say, I'm not really a morning person so this was challenging for me as far as the time of day.  

During those 9 plus years I found easier ways to serve a hot breakfast with various different casserole dishes that could be done ahead of time and popped into the oven when we got up or cooked the night before and reheated.   No matter what I made the youth loved every bite and we loved having them in our home.  Such sweet memories.

This particular recipe I got from my daughter Jennifer who is a fantastic cook.  I get so many great ideas from her.  This recipe can be changed up several ways by adding different ingredients before baking.   A few ideas would be spinach, shredded zucchini, ham, bacon, sausage or using different types of cheese such as pepper jack or Swiss just to name a few.  Some ingredients will need to be cooked prior to adding to the egg mixture.

Ingredients:

Mix together:

10 eggs, beaten until lemony
1 pint cottage cheese
1-pound shredded cheddar cheese
1 7 oz can dice green chilies

Sift together and add to egg mixture:

1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flour

Directions:

Melt 1/2 cup butter and put in a 9x13 inch pan.  Pour egg mixture into pan and cook at 350 degrees for 45-60 minutes.