Lightened Up Egg Casserole

So during 5 of 5 weekend, Taylor made her Nanna’s egg casserole for us.  It was decadent and delicious and I couldn’t wait to eat it again.
But when she sent me the recipe, I knew it wasn’t diet-friendly (and not something I could eat everyday…even though I wanted to!).  So I lightened it up.  And while it isn’t quite as rich as the original, it’s pretty darn good.  I made a big pan for us and we ate it all weekend.  And I made muffin-sized portions for my breakfast this week.  Yum.
Lightened Up Egg Casserole
Ingredients:
  •  1/2 stick butter, melted
  • 1/4 cup flour
  • 1 carton egg whites (I use the “original” where they are yellow)
  • 1.5 oz low-fat cream cheese (I used the greek style made with greek yogurt)
  • 1/2 cup skim milk
  • 1/2 cup queso blanco velveeta shreds
  • 1 cup 2% cottage cheese
  • 1/2 tsp baking powder
  • 1/2 tsp garlic salt
  • 1/2 tsp sugar
  • 1/2 tbsp crushed dried rosemary (just take it and crush it in your hand)
Mix the flour and melted butter, and whisk in the other ingredients.
Put in a greased pie pan.
Bake at 350 for 30-45 minutes.  I actually cooked mine for 40 minutes at 350, then raised the temp to 400 for 5 minutes to brown the top.
Serve with fruit and enjoy!  
Six servings at around 200 cals a serving! Yup…you get 1/6 of that pie pan of creamy, cheesy goodness for only 200 calories. A good protein-packed breakfast!

Comments

  1. YAY! So glad you liked it! This will be a good twist on the recipe for when I make it for me and the hubby. But I like to make the full fat, decadent version for company LOL Kristin texted me last night and said “please come over and make me egg casserole” haha

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