Ingredients:
7 eggs
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
Instructions:
"Ruth Spangler, of Washington, DC, was one of our first guests in 1980, and she shared this great recipe with us. We have served "Aunt Ruth's" eggs every Sunday morning since, as it remains our all-time favorite breakfast casserole."
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart baking dish sprayed with non-stick pan coating. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes. Cut into rectangles to serve.
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