from the kitchen of Liz Reed and Sharmagne Leland-St. John
6 eggs lightly beaten
1 pound grated Jack cheese
1 pound cottage cheese
1 cup of milk
1 cup butter, melted (¼ pound)
1 teaspoon dried, minced onion
¼ teaspoon salt
1 teaspoon parsley flakes
Preheat the oven to 350° F
Melt the butter in a 9 inch x 13 inch casserole. Tilt the casserole to grease the entire
bottom and sides of the dish. Place all the ingredients in the casserole. Mix well to combine.
Bake uncovered for 40 minutes or until light brown and firm in the centre.
This brunch dish may be created the night before and refrigerated overnight.