I’ve never really thought of baking eggs in the oven, but it turns out they’re fluffy and creamy, and definitely easy when feeding a crowd. This is the perfect Sunday brunch food, and much more interesting than making a giant pan of scrambled eggs.
I actually ate this in Napa, and decided the second I came home that I just had to try the recipe for myself, in my own kosher kitchen. It took six months, but I finally tried it, and immediately regretted not making it months ago.
I adapted this recipe from Lorri at Hennessey House, the amazing bed and breakfast we stayed in during our recent trip to Napa.
For the eggs:
- 10 eggs
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1 stick butter, melted
- 2 ounces jalapenos, seeded and chopped (the original recipe called for green chiles, but I could not find any in the area)
- 2 cups of cottage cheese
- 4 cups grated muenster cheese, though I guess you can use your favorite cheese or mixture of cheese (again, original recipe called for Monterey Jack, but I Syrianized this with muenster…I often have an entire 5-lb brick grated in my freezer, anyway)
1. In a large bowl, beat the eggs.
2. Melt the butter either on the stove or in the microwave. Transfer to a medium bowl.
3. Add the flour, baking powder, and salt (if using) to the butter.
4. Add the butter mixture to the eggs.
5. Stir in the jalapenos.
6. Add the cheeses and mix well.
7. Pour into well greased 9×13 baking dish.
8. Bake at 350 degrees for 50 -60 minutes, till center is firm and top is lightly browned.
For the cheese sauce:
- 2 tablespoons butter
- 1 tablespoons flour
- 1 1/4 cup milk
- 1/4 cup grated cheddar cheese
- 1/4 teaspoon of salt (omit if using salted butter)
- 1 teaspoon finely chopped dill
1. In a small saucepan, melt the butter.
2. Blend in the flour.
3. Gradually add the milk.
4. Stirring constantly, cook until sauce is thick.
5. Remove from heat, and add the cheese, salt (if using), and dill.
6. Spoon over the eggs.