Ham and Cheese Souffle

I often serve this dish for brunch or breakfast when I have guests. Make it up the night before and refrigerate for a great time saving breakfast casserole. Guests always ask me for the recipe.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 16  ounces  shredded monterey jack cheese
• 2  cups  finely diced cooked ham
• 1⁄2 cup  melted butter
• 1⁄2 cup flour
• 1  teaspoon baking powder
• 1  dozen  beaten egg
• 16  ounces cottage cheese (I use small curd 4% butterfat kind)
•  salt and pepper
• 6  sliced  cooked bacon, crumbled (optional)

Directions

1. Melt butter and place half of it in 9X13 pan.
2. Sift dry ingredient together.
3. Alternately add dry ingredients, ham, and cheeses to eggs in bowl.
4. If preparing night before, refrigerate at this point.
5. Stir in remaining butter, and place mixture in pan.
6. Bake at 400 F for 15 minutes; then at 325 F for 15 more minutes- (Baking time is for room temperature ingredients and pan- If they are cold, let them come to room temperature before baking or you will need to increase the baking time considerably).
7. It is done with a kife inserted in center comes out clean.