Enjoy egg casserole for breakfast

This last week was filled with spending time with friends and family, barbecuing, and soaking up the sun. Many were probably shocked when the heat hit the mid-90s after being cold for so long this spring. My husband spent the better part of one day driving from store to store looking for a small AC unit we could put in our bedroom window. Although the house is comfortably cool, I still like to get up early in the morning and enjoy a hot cup of coffee and some breakfast outside before the temperature becomes unbearable.

This weekend, we went to a friend's lake house and enjoyed an early morning breakfast on their deck overlooking beautiful Lake Coeur d'Alene. She made us a breakfast dish that will forever be one of my favorites. Flipping through a family cookbook filled with old pictures, recipes and memories, she showed us the recipe for a casserole that has been a family favorite for generations. This may not be the most healthy option for breakfast so save this dish for a special occasion. Serve with fresh fruit and enjoy during the crisp hours of the morning.

Maggie's (Nana) egg casserole

• Preheat oven to 350

Ingredients:

10 eggs

2 small cans chopped green chilies

16 oz cottage cheese

1 lb shredded jack or cheddar cheese

1/2 c. flour

1 tsp baking powder

1/2 tsp salt

1/2 c. melted butter

• Beat together eggs and flour.

• Add chilies, cottage cheese, cheddar cheese, baking powder, salt, melted butter.

• Mix well and pour into a well greased 9-by-13-inch pan.

• Bake for 35-plus minutes

• Casserole is done when you insert a toothpick and it comes out clean

Yummy additions:

• Great with salsa!

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.