Makeover Farm Girl Breakfast Casserole Recipe

Makeover Farm Girl Breakfast Casserole Recipe photo by Taste of Home

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“I served this lightened-up makeover casserole to my husband, Ken. He said it was fluffy—and very good!” —Nancy Zimmerman, Cape May Court House, New Jersey

This recipe is:

Healthy

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Makeover Farm Girl Breakfast Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

4 eggs
1-1/2 cups egg substitute
1/2 cup all-purpose flour
1 teaspoon baking powder
2 cups (16 ounces) 1% cottage cheese
2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend, divided
1 can (4 ounces) chopped green chilies

Directions

In a large bowl, beat eggs and egg substitute on medium-high speed for 3 minutes or until light and lemon-colored. Combine flour and baking powder; gradually add to egg mixture and mix well. Stir in the cottage cheese, 1-1/2 cups shredded cheese and chilies.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 210 calories, 9 g fat (4 g saturated fat), 128 mg cholesterol, 665 mg sodium, 10 g carbohydrate, trace fiber, 24 g protein.

Originally published as Makeover Farm Girl Breakfast Casserole in Healthy Cooking April/May 2011, p23

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio