Egg and Cheese Souffle

Recipe from the kitchen of Conifer House B&B

350°F oven

Vary cheese selections (add some cheddar or swiss for 1/2 of the M. Jack--I once used some pepper jack for some of the cheese which was interesting) Add seasonings such as Mrs. Dash & chopped herbs and some freshly ground pepper. I don't add any salt as the cheeses add enough of that. Also add sausage pieces or some other breakfast meat for variety.

Basic recipe:

12 large eggs / 4 cups Monterey Jack (shredded) / 2 cups cottage cheese / 1/4 c. flour / 1 tea. baking powder / melted butter to brush on pan or ramekins

13x9 pan 45-50 min. baking time / 8 ramekins 40-45 min. baking time

When it puffs up, you know you are close to being don -- test by inserting a table
knife -- if it comes out clean, dish is done

For 4-5 individual portions:
6 eggs / cups shredded cheese / 1 cup cottage cheese / 1/2 tea baking powder /
2 Tab. flour 40-45 min. baking time

PS I,ve forgotton the flour & baking powder on a couple of occasions, and it still turned out OK!