Baked Eggs and Cheese
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!
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.
- 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.