Tarragon and Dill Souffle

Every summer I get together with some gals from school for brunch and we always have this delicious breakfast casserole. Why mess with a good thing?  It's always good.  Delicious, in fact.  I especially love when the edges get a little browned and crisp.  Added bonus: it's full of protein.  Also, I should note that I don't typically love dill, but in this it is quite tasty.  So don't let the dill scare you away if you don't love it.  I like to make this during the school year on the weekend and then eat it for breakfast or lunch throughout the week since it reheats nicely. 

Thanks to my co-worker and friend, Colleen for this delicious recipe!  It's a keeper, folks.  You're welcome.   

TARRAGON AND DILL SOUFFLE
serves 12

• 1/2 cup butter, melted then cooled
• 10 large eggs
• 1 pint small curd cottage cheese
• 1 pound jack cheese, shredded
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons fresh dill, minced
• 1 teaspoon fresh tarragon, minced

Preheat the oven to 350 degrees.


Microwave the butter and set aside to cool.


Beat eggs with whisk until lemon colored. 


Add cottage cheese and jack cheese. Stir until blended.


Mix flour, baking powder, and salt with the herbs and add to the egg/cheese mixture. 


Stir until well blended. 


Add butter and mix well.


Cook in buttered 9 x 13 glass dish for 35-40 minutes. 


Let sit for 10-15 minutes before cutting. 


Source:  Colleen Smith