This recipe for Baked Cheesy Eggs has 2 things I love: cheese and eggs. Also, it’s baked, which means I get to walk away from it and let it do it’s thing. I lightened this up from the original recipe by omitting 1/2 of the shredded cheese it called for, using reduced fat cottage cheese and using whole wheat flour instead of white.
Well, how is it?!
The result is delicious! It’s very sturdy yet has a creaminess to it. I chose to half shredded swiss cheese and half Mexican blend (my store was out of pepper jack) because I don’t like things to be too spicy, and I think swiss goes really with eggs. Next time I might try goat cheese and swiss (goat cheese is my favorite thing in the world). You could really use any combination of cheese you like. Also, because this is 8 servings, it’s important to note that leftovers are equally as delicious when reheated!
Yields 8 servings
10 minPrep Time
50 minCook Time
1 hrTotal Time
- cooking spray
- 12 eggs
- 2 cups shredded cheese (any you like!)
- 16oz reduced fat (1% milkfat) cottage cheese
- 1/2 cup whole wheat flour
- Preheat the oven to 350°
- Spray a 9x13 pan with cooking spray
- Whisk eggs
- Add cheeses, flour & salt and whisk again
- Pour into prepared pan
- Bake until golden on top and eggs are set, about 50 minutes