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
