Claudia M. hosted her dinner circle's spring brunch at her beautiful, cozy home today. (In spite of a snow shower, it still is a spring day.)
Claudia served mimosas, orange juice, coffee, tea, sausage links, and Amy A.'s fabulous "Eggy Casserole." Everyone loved the casserole, so we just had to share it in this blog post!
Other dinner circle members brought delicious food to round out the menu. A good, delicious time was had by all! Yay, God!!! 🧡
Amy’s Eggy Casserole
8 eggs (room temperature)
½ cup flour
1 tsp baking powder
¾ tsp. salt
3 cups shredded jack cheese (12 oz.)
1 ½ cups cottage cheese (12 oz.)
2 4-oz. cans mild diced chilies
8 eggs (room temperature)
½ cup flour
1 tsp baking powder
¾ tsp. salt
3 cups shredded jack cheese (12 oz.)
1 ½ cups cottage cheese (12 oz.)
2 4-oz. cans mild diced chilies
Beat eggs for 4-5 minutes.
Stir flour, baking powder, salt, and add to eggs. Mix well.
Fold in shredded cheese and cottage cheese, plus chilies.
Pour into greased 9 x 13 pan.
Bake in preheated 350-degree oven for 40 minutes.
Let stand for 10 minutes before serving.
Stir flour, baking powder, salt, and add to eggs. Mix well.
Fold in shredded cheese and cottage cheese, plus chilies.
Pour into greased 9 x 13 pan.
Bake in preheated 350-degree oven for 40 minutes.
Let stand for 10 minutes before serving.
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