Egg casseroles and stratas are a great way to get brunch on the table without standing over the stove flipping omelets or scrambling eggs, and this egg casserole is packed with four kinds of cheese. Shredded Monterrey Jack cheese lends a mild flavor, while sharp white cheddar adds a tangy bite. Creamy cubes of cream cheese adorn the top of the casserole, while small curd cottage cheese serves as a mystery ingredient to add body to the casserole.

The egg mixture is blended together in your Viking blender, eliminating any lumps of flour and dried spices that might appear if you simply whisked the ingredients together in a bowl.

Cheesy Baked Eggs

• 8 eggs
• 1 cup milk
• 1/2 cup flour
• 1 teaspoons baking powder
• 1 teaspoon dry mustard or 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 16 ounces small curd cottage cheese
• 8 ounces Muenster cheese, shredded
• 8 ounces sharp white cheddar cheese, shredded
• 4 ounces cream cheese, cubed

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick spray and set aside.

Combine the eggs, milk, flour, baking powder, dry mustard, salt, pepper, onion powder and cayenne pepper in a blender and blend until frothy. Pour into a large mixing bowl and add stir in the cottage cheese and shredded cheeses. Pour into the prepared baking dish and place the cubes of cream cheese on the top and press down into the mixture with a rubber spatula. Bake 1 hour or until knife inserted in center comes out clean.

Makes 8-10 servings.

Note: The dish may be prepared ahead, covered and refrigerated overnight. In the morning, set the casserole out at room temperature for 30 minutes and then bake for 60 minutes.