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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 113.3
  • Total Fat: 6.2 g
  • Cholesterol: 81.7 mg
  • Sodium: 195.2 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Ramekin Egg Casseroles calories by ingredient
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Ramekin Egg Casseroles

Submitted by: DILBERTA

Introduction

I made these up out of leftovers in my fridge. It would be easy to substitute and vegetables for the broccoli, peppers & onions and any meat for the bacon. Even sweet potato would be a good substitute for the white potato. Whatever changes you make, if you use the quantities shown in this recipe, the nutritional info won't change that much (if at all). ENJOY! I made these up out of leftovers in my fridge. It would be easy to substitute and vegetables for the broccoli, peppers & onions and any meat for the bacon. Even sweet potato would be a good substitute for the white potato. Whatever changes you make, if you use the quantities shown in this recipe, the nutritional info won't change that much (if at all). ENJOY!
Number of Servings: 5

Ingredients

    1/3 cup low-fat cottage cheese
    2 eggs
    6 tablespoons egg whites
    1/3 cup of grilled peppers & onions
    1/2 cup broccoli, chopped
    2 ounces of cooked potato
    30 grams of cooked bacon, crumbled (about 4 slices)
    25 grams of shredded cheese (about 1/4 cup)

Directions

PREHEAT oven or toaster oven to 400


PLACE the cottage cheese, eggs and egg whites in a food processor or blender and blend until smooth.


FILL 5 ramekins each with 1/5 of the peppers, onions, potatoes, broccoli and bacon.


POUR 1/5 of the egg mixture into each ramekin and top with 1/5 of the cheese.


BAKE for 12-13 minutes. Allow to cool for a few minutes before serving which allow allows the egg in the middle to set.

Serving Size: Makes 5 6-oz ramekin casseroles

Number of Servings: 5

Recipe submitted by SparkPeople user DILBERTA.






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