Breakfast Egg Casserole
I'm not much of an egg lover, and I don't care at all for the egg muffin cups, but when my DD served this delicious casserole for brunch, I knew I just had to have the recipe! The original recipe makes 8 servings, but I usually half the recipe.
1 cup lowfat buttermilk
1 medium onion, grated (who grates an onion? I finely chopped mine)
1 1/2 cups grated lowfat Monterey Jack cheese
1 cup nonfat cottage cheese
10 oz. pkg. frozen chopped spinach, thawed & drained well
1 cup diced tomatoes
1/2 cup Smart Balance margarine, melted
18 eggs, beaten
Mix all ingredients together and pour into a greased 13x9 baking dish*. Cover and refrigerate overnight.
Bake at 350* for 50-60 minutes.
*If halving the recipe, use an 8" or 9" baking dish.