Cheesy Egg Wedges
Recipe from Better Homes and Gardens

This savory egg pie makes a good brunch or supper. Make it an appetizer by cutting it into 16 wedges.


Cheesy Egg Wedges

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Servings: 6 servings
Prep Time: 10 mins
Total Time: 35 mins
Related Categories: Breakfast Quiche, Eggs, Low Calorie, Vegetarian Egg
 
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Ingredients
  • 4 
    beaten eggs
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  • 1/3  cup
    milk
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  • 1/4  cup
    unbleached all-purpose flour
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  • 1/2  teaspoon
    baking powder
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  • 1/8  teaspoon
    garlic powder
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  • 2  cups
    shredded cheddar or mozzarella cheese (8 ounces)
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  • 1  cup
    cream-style cottage cheese with chives
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  • 1  cup
    bottled meatless spaghetti sauce or salsa
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  •  
    Fresh basil sprigs (optional)
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Directions
1.
In a medium bowl beat together eggs, milk, flour, baking powder, and garlic powder until combined. Stir in cheddar cheese and cottage cheese.
2.
Lightly grease a 9-inch pie plate. Pour egg mixture into pie plate. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes or until golden brown and a knife inserted near the center comes out clean.
3.
Meanwhile, in a small saucepan heat the spaghetti sauce over medium-low heat about 5 minutes or until warm, stirring occasionally.
4.
To serve, cut egg mixture into wedges. Top with spaghetti sauce. If desired, garnish with basil. Makes 6 servings.
Nutrition information
Calories 273, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 186 mg, Sodium 614 mg, Carbohydrate 9 g, Fiber 0 g, Protein 20 g. Percent Daily Values are based on a 2,000 calorie diet
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