Cheese Tomato Egg Bake Recipe

Cheese Tomato Egg Bake Recipe photo by Taste of Home

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“While making eggs, I wanted something different, so I created this egg bake,” says states Jonathan Miller of Naugatuck, Connecticut. “We loved it! I hope you will, too.”

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Cheese Tomato Egg Bake Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

3/4 cup egg substitute
2 tablespoons reduced-fat ranch salad dressing
1/8 teaspoon garlic powder
1 plum tomato, seeded and diced
1 slice process American cheese

Directions

In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top.
Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean. Yield: 2 servings.

Nutritional Facts 1 serving equals 110 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 442 mg sodium, 6 g carbohydrate, trace fiber, 12 g protein.

Originally published as Cheese Tomato Egg Bake in Cooking for 2 Fall 2008, p35