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Makeover Farm Girl Breakfast Casserole

 Makeover Farm Girl Breakfast Casserole
“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
8 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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,

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Makeover Farm Girl Breakfast Casserole (continued)

Nutritional Facts: 10 g carbohydrate, trace fiber, 24 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.