20 eggs
½ cup flour
2 t baking powder
Dash salt
1 t dry mustard
1 ½ t thyme
32 oz cottage cheese
24 oz shredded cheddar cheese
2 medium zucchini, shredded
2 roasted red bell peppers
In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme, and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended.
Grease two 9 x 13 pans and pour in the mixture. At this point you may refrigerate them overnight. Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for 20 to 30 minutes more. Serves 20.
