This recipe was sent to me by my friend Kara (hi, Kara!!!). The only change I made was omitting 1 teaspoon of garlic salt from the recipe. This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes. The consistency of this is like that of a quiche, but there is no actual crust.
-12 eggs, divided
-1 cup rice, cooked
-1 stick butter, melted
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1 teaspoon onion salt
-1/4 teaspoon black pepper
-1 package (10 oz.) frozen chopped spinach, thawed, drained & squeezed of excess water
-1/2 cup grated parmesan cheese, divided
In a large bowl, beat 9 eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, spices, drained spinach and mix together.
Sprinkle 1/4 cup of grated Parmesan cheese on bottom of a 13x9" greased baking dish. Spread the rice and cottage cheese mixture in the dish. Beat the 3 remaining eggs and pour evenly over the top of the mixture. Sprinkle the remaining 1/4 cup of cheese over mixture.
Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.