Eggs, Easter and Spring Eating
Although it’s nearly fall and Easter is months away we are working on a new cookbook and testing recipes for each season. This past weekend we tested egg recipes that work for Easter brunch and any time of year you want a variation on eggs. This recipe is delicious and can be used for company, family gatherings, morning breakfast or an easy dinner.
It is gluten-free, light, fluffy and melts in your mouth besides requiring very little time to prepare. It stores well for a few days in the refrigerator for leftovers and reheats with integrity. You can vary the spices according to your taste.
Gluten-Free Cheesy Egg Casserole
Ingredients:
6 eggs, large
1 cup milk (or use 1/2 milk, 1/2 half and half)
1 cup cottage cheese (can substitute ricotta cheese as well)
½ cup cream cheese, room temperature
1 cup Gruyere cheese, grated
1-2 teaspoons Herbs de Provence
Preparation:
Preheat oven to 3500F. Lightly grease an 8 x 8 inch square glass-baking dish.
In a large bowl beat together eggs, cream cheese and milk until smooth. Stir in cottage cheese, shredded cheese, and Herbs de Provence. Pour into prepared baking dish.
Bake for approximately 35-45 minutes or until eggs are set, and toothpick comes out clean. Casserole will slightly deflate as it cools. Cool for at least 10 minutes before serving. Cut in squares and enjoy! Makes 9 generous servings!
Nutrition Facts per serving:
Calories: 180
Protein: 12 grams
Carbohydrate: 4 grams
Fat: 13 grams
Sodium: 280 mg.
