Cheesy Egg Casserole

An easy breakfast casserole full of cheese with a hint of  Italian seasoning!

When I was a child, I loved cottage cheese and ate it quite a bit. Then my stepdad said something about it being rotten milk and that pretty much ruined it for me. I cannot eat it on its own now. If you like cottage cheese, please don't let me ruin it for you. I'm fairly certain all cheese is made from an ingredient of when milk sours and cheese is DELISH! Anyways, I cannot eat cottage cheese on its own, but I still have no problem if it's in something. My favorite lasagna recipe uses cottage cheese instead of ricotta (which I have always disliked). I was happy to try this egg casserole because I knew it would be pretty fantastic - and it was! I need to share the recipe with my mom because I know she would love it and she's the only person I know in real life that loves cottage cheese.

What you need:

• 1/4 cup unsalted butter, melted
• 1 tub (8 oz.) cottage cheese
• 1 cup mozzarella cheese
• 2 Tbsp. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 5 eggs, lightly beaten

Directions:

1. In a large bowl, mix together all ingredients except eggs.
2. Then whisk eggs into mixture until combined.
3. Pour into a greased 9 inch square baking pan.
4. Bake in a preheated 400 degree oven for 30 to 40 minutes or until browned and set in the middle.
5. Cool 5 to 10 minutes before you slice it.

Recipe adapted in size from Crazy For Crust

If you want a smaller portioned breakfast that is meatless like this one, I highly recommend Tomato, Cheese, & Basil Omelets. I also think that this Cheesy Bacon Ranch Hashbrown Casserole from Flavor Mosaic would be an amazing side dish!

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