This last week was filled with spending time with friends and family, barbecuing, and soaking up the sun. Many were probably shocked when the heat hit the mid-90s after being cold for so long this spring. My husband spent the better part of one day driving from store to store looking for a small AC unit we could put in our bedroom window. Although the house is comfortably cool, I still like to get up early in the morning and enjoy a hot cup of coffee and some breakfast outside before the temperature becomes unbearable.

This weekend, we went to a friend's lake house and enjoyed an early morning breakfast on their deck overlooking beautiful Lake Coeur d'Alene. She made us a breakfast dish that will forever be one of my favorites. Flipping through a family cookbook filled with old pictures, recipes and memories, she showed us the recipe for a casserole that has been a family favorite for generations. This may not be the most healthy option for breakfast so save this dish for a special occasion. Serve with fresh fruit and enjoy during the crisp hours of the morning.

Maggie's (Nana) egg casserole

• Preheat oven to 350

Ingredients:

10 eggs

2 small cans chopped green chilies

16 oz cottage cheese

1 lb shredded jack or cheddar cheese

1/2 c. flour

1 tsp baking powder

1/2 tsp salt

1/2 c. melted butter

• Beat together eggs and flour.

• Add chilies, cottage cheese, cheddar cheese, baking powder, salt, melted butter.

• Mix well and pour into a well greased 9-by-13-inch pan.

• Bake for 35-plus minutes

• Casserole is done when you insert a toothpick and it comes out clean

Yummy additions:

• Great with salsa!

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.