Baked Eggs and Cheese

 

Baked Eggs and Cheese

USDA MyPlate

This classic combo of eggs and cheese is a perfect dish for breakfast, a light lunch, or a quick dinner. Add your favorite vegetables and spices for a meal that is tasty and sure to please!

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Prep Time 5 mins

Cook Time 20 mins

Course Breakfast

Cuisine American

Servings 4

Calories 180 kcal

Ingredients

  

• 1 tablespoon canola oil
• 6 eggs
• 1/2 cup non-fat milk
• 1/2 cup reduced fat shredded cheese
• 1 teaspoon garlic powder
• 1-1/2 teaspoon oregano

Instructions

 

• Preheat oven to 350 degrees.
• Grease a medium baking dish or small cake pan with oil and heat in oven for a few minutes.
• In a large bowl, beat eggs.
• Mix in milk, shredded cheese, garlic powder and oregano.
• Carefully remove pan from oven. Pour mixture into hot pan.
• Bake 20 minutes or until eggs are firm.
• Cut into four wedges. Serve immediately.

Notes

Smart Shopping Tips

• Avoid buying eggs that are broken or cracked.
• Purchase eggs that are marked Grade AA or A. Most recipes call for large eggs.
• Check the date on the egg carton. Always purchase eggs before the “sell by” date.

Cooking & Serving Tips:

• Keep eggs in their original cartons and stored in the body of the refrigerator instead of the door to keep them chilled effectively.
• Serve cooked eggs or dishes containing eggs immediately after cooking. Use leftovers within 3 to 4 days.
• Add a variety of herbs including thyme, parsley and rosemary for enhanced flavor.
• For some Southwestern flair, add a small can of diced chilies or jalapeños.