1 (4 ounce) package cream cheese, softened
1 3/4 cups all-purpose flour
2 eggs
Beat cream cheese and sugar, together, into a 1/2 cup batter.
Sprinkle eggs over cream cheese mixture; spoon mixture into the greased or parchment-lined 9-in. dish.
Bake in preheated oven for 1 hour, or until eggs are set. Cool and chill for several hours (approximate time is 1 hour).
Shred eggs or scatter into 2-1/2 quart tin with center of each rim. Fill remaining container with egg mixture. Chill in refrigerator.