*Can prepare mixture the night before *Use custard cups *Small curd cottage cheese blends more smoothly into the eggs. *Half-and-half creates a richer texture than milk. *Do not overbake, or the eggs may become rubbery. *Freshly shredded cheese melts better than pre-packaged cheese.

6 large eggs
1 cup cottage cheese (small curd works best)
1/4 cup milk or half-and-half
1 cup shredded cheese (pepperjack, cheddar, mozzarella, or Colby-Jack)
2 tablespoons chopped green onions or chives
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or oil for greasing the dish

Optional:
Cooked bacon or sausage
Diced bell peppers
Spinach or mushrooms
Fresh parsley
Chopped spinach

6 large eggs 1 cup cottage cheese (small curd works best) 1/4 cup milk or half-and-half 1 cup shredded cheese (pepperjack, cheddar, mozzarella, or Colby-Jack) 2 tablespoons chopped green onions or chives 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon butter or oil for greasing the dish

*Preheat oven to 375°F (190°C).
*Grease a small baking dish or casserole dish with butter or oil.
*In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
*Stir in cottage cheese, shredded cheese, and green onions.
*Pour the mixture into the prepared baking dish.
*Add any optional ingredients if desired.
*Bake for 30–35 minutes or until the centre is set and the top is lightly golden.
*Let cool for 5 minutes before slicing and serving.
*Garnish with fresh herbs, avocado, salsa, hot sauce if desired.