Good Morning, ya'll! The term souffle' scares the heck out of me, as I am sure it does many of you. The thought of separating the eggs, then re-incorporating them carefully and hoping the dish doesn't collapse on ya, are just some of the aspects that make me want to go run and hide. But all that changed when I stumbled upon this recipe. All the quality of a souffle' but none of fuss. As you can see, this dish is light and cheesy, perfect for a brunch!! And it can be prepped and ready to go in the oven, in less than about 20 mins. This is the 2nd time we have made this dish in 2 weeks so we REALLY love it! This time, I added some garlic and reduced the cream cheese, I did not use all 4oz that it called for and it was still fantastic!! So, next time you wanna make something that looks fancy, but is so easy, this is your go to dish.
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt & 1/4 tsp white pepper
1 cup whole milk
2 cloves garlic, grated
1 cup (8oz) cottage cheese
4 oz cream cheese, cut into 1/2-inch cubes (if you don't have enough, use what you got)
1/2 cup sharp cheddar cheese, shredded
2 Green Onions
Easy Adjustments for a Macro Friendly version (replace these items only & keep everything else the same)
* 1 cup Almond milk, unsweetened
* 4oz low moisture mozzarella
* 1 cup 2% cottage cheese
* 2oz 1/3 reduced fat cream cheese
Preheat oven to 350F and grease a 8x8 square baking dish.
In the bowl of a stand/hand mixer, beat eggs, flour, baking powder, salt and milk until foam begins to form. Then gently stir in the cottage cheese, sharp cheddar and the garlic. Don't forget to add pepper. Pour into prepared baking dish, then drop in little dollops of cream cheese and top with green onions. Bake for approximately 1 hr minute or until eggs are set. Allow dish to cool for about 5-10 minutes to ease the slicing process.
Makes 6 servings
Big southern hugs,
Adapted from http://bakingbites.com/2009/05/cheesy-egg-casserole/