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This recipe for BAKED EGG CASSEROLE, by , is from Sievers Family Favorites w/pictures, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Sievers


7 eggs
1 c. milk
2 tsp. sugar
½ c. flour
1 tsp. baking powder
8 oz. cubed cream cheese
2 c. Jarlsburg cheese, shredded (or Gruyere or a combination of cheeses—consider
using extra sharp cheddar or cubed Brie)
1 lb. small-curd cottage cheese
Oregano and rosemary (dried or fresh)
1 Roma tomato sliced

Preheat oven to 325° if using a glass pan and 350° if using a metal pan.

In a blender combine eggs, milk, sugar, flour, baking powder and cream cheese, blend until smooth.

In a large bowl mix cheeses and herbs. Add egg & flour mixture and mix well.

Pour into a 13 x 9 inch baking dish sprayed with nonstick spray. Float tomato slices on top as if making a crust.

Bake approximately 45 minutes, until a knife inserted in the center comes out clean.

The casserole may be assembled the night before, refrigerated uncooked, then baked according to directions in the morning.

Personal Notes:
Personal Notes:
You may vary the recipe by adding ham, sausage, crabmeat or even lobster. Also, you may consider adding fresh spinach, sautéed mushrooms or diced tomatoes and then change the herbs and cheeses accordingly.




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