Mushroom & Egg Souffle

Ingredients:

10 eggs
1 cup creamed cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
2 cups shredded Monterey jack cheese
8-10 oz package mushrooms, chopped

Directions:

In a large mixing bowl, beat eggs, stir in cottage cheese, flour, baking powder, salt, pepper, onion powder, cheese and mushrooms.
Pour mixture into greased 9 x 13 pan. Bake at 350 for about 45 minutes, or until knife inserted in center comes out clean.

For variation: Add 1 cup diced ham, cooked and crumbled sausage, or cooked and crumbled bacon.