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.

    Breakfast Casserole

    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.