Recipe:  Brunch Eggs


Ingredients:

13 eggs, slightly beaten
2 pints small curd cottage cheese
1 1/2 lbs. Monterey Jack cheese, shredded
1/2 lb. mozzarella cheese, shredded
2 cups milk
2 cups biscuit mix (Bisquick)
2 cups melted butter
2/3 cup sliced mushroom (optional)
1/2 cup chopped onions (optional)
Grated Parmesan cheese (optional)
Garlic salt (optional)

Instructions:

Mix by hand the eggs, cottage cheese, Monterey Jack and mozzarella cheeses,
milk, biscuit mix and melted butter.  Preheat oven to 350 degrees.  Put
mixture in lightly greased 3-quart ovenproof dish.  Bake 40-60 minutes or
until firm.  You may add the mushrooms, onions, grated Parmesan cheese,
garlic salt or other favorite seasonings to taste.  (I often add an herb
which we like)

Unlike a souffle, this is still good after setting awhile.  It may be
reheated or eaten cold.  It is nice for brunch with a fruit salad and
croissants.  It also makes a nice light dinner with a side dish of fresh
sauteed vegetables, such as zucchini or baby carrots.