I made this recipe with slight variations and gave it a "Cajun" twist. Everyone liked it! I did not have cottage cheese; so I used sour cream (10 ounces) instead. I also used a mixture of cheddar and Monterey Jack, about 8 ounces each. I omitted the onion and the butter, used 8 eggs instead of 6, used 1/3 cup flour, 16 ounces of spinach, and 1/2 tsp. dry mustard. Finally, I used K Paul's Poultry Magic (bottled seasoning) to taste. Note that this recipe (and other baked egg recipes that result in "flat" casseroles) make great leftovers. I keep the leftovers several days in the refrigerator, even a week, and use them in my panini maker for breakfast sandwiches. Yummmmm!
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I made this recipe with slight variations and gave it a "Cajun" twist. Everyone liked it! I...