Fresh Asparagus & Herb Baked Eggs

Serves 12

7    eggs

½    cup all purpose flour

2    tsp baking powder

2    tsp sugar

1    tsp pepper

1    tsp salt

1    cup milk

Dash Tabasco

1    tsp each dried oregano & rosemary and chives (adjust amounts for fresh)         

16   ounces cottage cheese (don’t use the “dry” kind)

8    ounce cream cheese cubed – Brie is also very nice!

2    cups shredded cheeses ( I like jarlsberg, gruyere  & sharp cheddar)

1/2 lb Fresh asparagus cleaned, trimmed and chopped (Do Not precook)

 

Cooking Directions

Combine the first 9 items in a large mixing bowl, beat with and electric mixer until frothy.  Add remaining ingredients and asparagus.

  Pour into a greased 13 X 9 inch pan.  At this point you may refrigerate overnight and bake in the morning, freeze the dish or bake it at 400 degrees until set (about 45 minutes if refrigerated or freshly prepared, about an hour and 15 minutes, if frozen)

 By changing the grated cheeses, i.e. to Asiago & Mozzarella, substituting fresh bail for the rosemary and adding oven roasted grape tomatoes – you have a delicious Italian baked eggs dish.  Also consider adding / substituting crabmeat, lobster, Italian sausage, goat cheese, fresh chopped, uncooked spinach, cooked crumbled bacon, onions etc.  You may double or triple this recipe with no problem.