Recipe By Hammertime
Published Oct 3rd
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 8 servings Calories 428.3

This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.

Recipe Ingredients

  • 1 tablespoon butter, melted
  • 12 eggs, beaten
  • 1 pound shredded pepperjack cheese
  • 1 (16 ounce) container cottage cheese
  • ½ cup all-purpose flour
  • 1 teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
  2. 2 Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until eggs are completely set, about 1 hour.

Nutrition Facts

  • Calories 428.3
  • Carbohydrate 10.1 g
  • Cholesterol 350.5 mg
  • Fat 29.7 g
  • Fiber 0.2 g
  • Protein 29.4 g
  • Saturated Fat 15 g
  • Sodium 1095.3 mg
  • Sugar 0.8 g


  1. Great taste but cooking for an hour caused it to be too brown on top. Have made a note to check it after about 40 mins.
  2. I loved this recipe. It's very easy to make and is even easier to tweak with some of your own ingredient choices. Before starting, I adjusted the serving size to 4 which is still more than 4 average folks would eat. I prepared the recipe exactly as presented with the exception I added 1/2 cup - Read more ...
  3. I got this recipe from a friend a few years ago and have made some variation of this dozens of times since then. My recipe includes a teaspoon of baking powder, which makes it puff up nicely. As written this recipe is five star, but here are some other things you can do. If you - Read more ...
  4. Excellent. I have made it a couple of times. I add vegetables (pre-cooked, whatever I have on hand), and bake it in muffin cups. Easy to grab and bring to work.
  5. Brilliant recipe! May I suggest blending the cottage cheese to achieve a more consistent texture. Variation- I usually add 2c. chopped, mostly-cooked vegetable. Change up the cheese or the Gruyere/spinach, Gouda/broccoli, Muenster/zucchini, Swiss/mushroom, or Jack/peppers. If you make it every Sunday, no one will tire of it. It reheats nicely for breakfast burritos.
  6. This was really good! I however did want something that was thrown together the night before, so I made it up to the point of adding the flour and stuck it in the fridge until morning. Then I added the flour, gave it a quick mix with the electric beater and popped it in the - Read more ...
  7. I made this recipe exactly as stated and we loved it! Nice and fluffy lots of flavor. Perfect for a group. Reheats well.
  8. Everybody at the Easter buffet liked this a lot! Doubled it and it took at least another 45 minutes to cook. Ended up microwaving for 5 minutes to complete so we didn't hold up the meal.
  9. Easy, quick, delicious! Nice brunch recipe because you don't have to make it the night before. I do suggest using less salt or omit it.
  10. I admit I've never made this as it's written, but I've changed it many times. Try throwing in chopped broccoli or different cheeses. Almost all amounts can be changed and it still works--more or less cheese, eggs, and any veggies you add. This has become one of our staples, especially as meat prices go up - Read more ...

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