Fine Herb Cheese Souffle

14 eggs
1 cup freshly shredded cheese (Cheddar, Gouda, Swiss, Monterey Jack - combo of two or more is best)
1/3 cup all purpose unbleached flour, sifted with 1 1/2 tsp. baking powder
1/4 cup finely chopped fresh herbs (a combination of parsley, chives and thyme is great!)
Dry mustard, cayenne, white pepper or Tabasco* (optional)
16 oz. small curd cottage cheese
1/4 cup butter, melted
Nice additions are: bacon, ham, steamed broccoli, asparagus, crab or shrimp

Beat eggs until very frothy and pale lemon in color.

In large mixing bowl, toss cheese with the flour and herbs. Fold in cottage cheese and melted butter. Gently fold in the eggs.

Fill 12 greased Texas non-stick muffin cups to the top with the mixture.

Bake in a 350 degree oven for 25-30 minutes. Remove when puffed and golden brown. Allow souffles to rest in pan a few minutes to make removal easier.

*For more flavor, do not add salt - add dry mustard, cayenne, white pepper or Tabasco instead.

Tip: Leftovers freeze well. The souffles should be thawed first, then heated in the microwave for about one minute. (overheating will produce a rubbery product).

Source: The Sampson Eagon Inn