CHEESY EGG BAKE
I just love this dish! It’s very soft and fluffy – eggy, cheesy, light. You could add any seasonings you had on hand – even some cooked broccoli, green peppers, cooked sausage.
A fragrant freshly baked coffee cake and a fruit salad and brunch is done!
I’ve made it for supper, served with whole wheat english muffins and tomato slices.
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 9×9-inch baking pan with vegetable spray and set aside.
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 9×9 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