Recipe: Egg Fluff

from co-op member Zita!

With so many chicken owners in the area, the refrigerators are full of beautiful eggs...what to do with them all?  I'm sure that the NQ Co-op group would like to try this recipe.  This was served to us when we visited Florida last was breakfast and with fruit and an English muffin, it was a wonderful meal.
Egg Fluff
7 eggs
1 cup of milk
2 teaspoons Sugar
1 lb Montery Jack shredded cheese (or mix of grated sharp cheese w/ Muenster cheese)
4 ounces Cream Cheese, cubed (room temperature and real small)
1  16oz container of small curd cottage cheese
6 tablespoons butter (cubed and at room temp.)
1/2 cup of flour
1 teaspoon Baking powder
Beat together:  Eggs, Milk and Sugar
Add:  All cheeses and butter
Mash cream cheese when mixing, otherwise it won't melt. 
Mix with large spoon
Add:   Flour and Baking Powder and mix with a large spoon
Pour mixture into well greased 9x13 glass baking dish
Bake at 325 degree oven for 45 minutes or until a knife inserted into center comes out clean.
The mixture can be made ahead, covered with plastic wrap and refrigerated.  In this case, bake it for 60 minutes.


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