Breakfast for dinner–second edition!

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Time again for breakfast for dinner!  This delicious dish was adapted from a recipe by Gale Belser in ‘Pon Top Edisto, a cookbook from the Trinity Episcopal Church in my favorite vacation spot – Edisto Island SC!  The recipe is easy AND it’s a crowd-pleaser – what could be better than that?

Cheese, egg, and spinach casserole

Ingredients
1/4 cup butter
1 16 oz. carton cottage cheese
6 eggs, beaten
6 tblsp four
8 oz. shredded cheddar cheese
salt and pepper to taste
1 package frozen spinach, thawed and with water squeezed out

Instructions

1. Preheat oven to 350 degrees
2. Melt butter in a small baking dish (9x9)
3. Combine the remaining ingredients, except spinach, in a separate bowl
4. Pour half egg mixture into baking dish.  Spread spinach in a layer on top.  Pour second half of egg mixture on top of the spinach.
5. Bake for 1 hour or until lightly browned.

Enjoy!