Cheesy Egg Bake
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set.
Makes eight servings.
Per Serving:
Calories 202;
Protein 16 g;
Fat 12 g;
Carb s7 g;
Sugar 3 g;
Sodium 272 mg
This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch. It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish! Don't let the cottage cheese in it deter you from making this comforting meal...it melts into the batter and no one will ever know it's in there!
Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set.
Makes eight servings.
Per Serving:
Calories 202;
Protein 16 g;
Fat 12 g;
Carb s7 g;
Sugar 3 g;
Sodium 272 mg
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