This is a guest post by longtime reader Ellie.
This was originally titled “Russian Easter Eggs” after the classical music “Russian Easter,” which our church choir sang every Easter. We always had a choir brunch between the two Easter services, and this egg dish was usually prepared by 3 or 4 people. The egg dish is now known as Yummy Cheese and Egg Delight, which was renamed after the dish began to be served at baby showers, teas, and other occasions. It became the go-to dish for just about any function. I made it for school potlucks for many years.
Be sure to mix all the ingredients in a (covered) bowl the day before it’s needed, as the flavors will be better blended. That will also make the day of your brunch so much easier, as you’ll only need to put it in the oven!
6 eggs, beaten (You can use a combo of eggs and Egg Beaters, as long as you use at least 3 eggs.)
1 lb. Jack cheese (I like to use 1/2 sharp cheddar and 1/2 Jack. Reduced fat cheese will work)
1 c. milk (Use skim or low-fat if cholesterol is an issue. If not, go all out with full-fat everything!)
1 c. flour (sifted)
1 pt. cottage cheese (I use non- or low-fat.)
1/4 c. melted butter (Do not use margarine.)
1 4-oz. can diced green chiles, drained (I use a 7-oz. can. Chiles are optional, but so tasty.)
Mix all ingredients in a bowl until completely blended. Cover the bowl and refrigerate overnight. Spread another 1/4 cup of butter on the bottom and sides of a 9 x 13-inch glass baking dish. I use butter-flavor spray for this. Pour in all ingredients from the bowl, and spread evenly. Bake at 375 degrees for 40 minutes, or until golden, and bubbly around the sides. Let it rest for at least 10 minutes before cutting into serving pieces. This can be served in entree sized portions, or in smaller sizes for appetizers. Serve warm or room temp. This recipe is easily doubled or tripled.