Southwestern Egg Souffle

Ingredients (serves 4):

· 4 Tbsp. salsa (I use anything chunky with tomatoes, corn, black beans, green peppers, and onions)

· 2 cups shredded cheese (any kind)

· 6 eggs

· ½ cup sour cream

· ½ cup cottage cheese

- salt & pepper to season

Directions

• Spray individual ramekins (4 oz. ) with cooking spray.
• Put 1 tbsp. of salsa in the bottom of each ramekin. Sprinkle cheese on top.
• In medium bowl, whisk the eggs, sour cream, and cottage cheese. Sprinkle in salt and pepper. Pour over cheese/salsa. Mix together.
• Bake in oven at 350 degrees for 45 minutes.

• Serve with buttermilk biscuits and/or hash brown potatoes and sausage or bacon.
  

Optional

• Add cooked bacon or sausage into the egg mixture.
• Season with other preferred seasoning (I use a southwestern seasoning mix from Pampered Chef with garlic, onion, and chilly peppers, but you can use anything).