Recipe - Italian Breakfast Casserole
Mini Italian Breakfast Casseroles
Ingredients (makes two servings):
3 whole eggs
3 tablespoons milk
1 dash pepper
1 dash salt
1 piece grated Mini Babybel® Cheese (Original or your favorite flavor)
4 slices prosciutto OR 2 thin slices ham (about 2 ounces)
1 cup baby spinach, chopped
1 tablespoon parmesan
Directions:
Heat oven to 350°F.
Whisk eggs, milk, pepper, salt, and grated Mini Babybel® Cheese in medium bowl until blended.
Line two greased 7-ounce ramekins with Prosciutto, pressing against bottoms and sides.
Divide chopped baby spinach between the two ramekins.
Pour and divide egg mixture among ramekins and top with parmesan. Place ramekins in baking pan.
Bake in center of 350°F oven until egg is just set — about 20 minutes.
Remove from oven; let stand 5 minutes.
*Please note that ovens and times may vary so keep an eye out to prevent over-cooking.
Recipe submitted on thelaughingcow.com by rogueandme
PER SERVING: 209 calories, 13g fat, 600mg sodium, 3g carbs, 0g fiber, 2g sugar, 20g protein
Ingredients (makes two servings):
3 whole eggs
3 tablespoons milk
1 dash pepper
1 dash salt
1 piece grated Mini Babybel® Cheese (Original or your favorite flavor)
4 slices prosciutto OR 2 thin slices ham (about 2 ounces)
1 cup baby spinach, chopped
1 tablespoon parmesan
Directions:
Heat oven to 350°F.
Whisk eggs, milk, pepper, salt, and grated Mini Babybel® Cheese in medium bowl until blended.
Line two greased 7-ounce ramekins with Prosciutto, pressing against bottoms and sides.
Divide chopped baby spinach between the two ramekins.
Pour and divide egg mixture among ramekins and top with parmesan. Place ramekins in baking pan.
Bake in center of 350°F oven until egg is just set — about 20 minutes.
Remove from oven; let stand 5 minutes.
*Please note that ovens and times may vary so keep an eye out to prevent over-cooking.
Recipe submitted on thelaughingcow.com by rogueandme
PER SERVING: 209 calories, 13g fat, 600mg sodium, 3g carbs, 0g fiber, 2g sugar, 20g protein
I made almost the same thing this weekend in my ramekin. I divided it into 3rds. I ate my last portion this morning. I used 2% milk cheddar and I didn't use spinach (finely chopped peppers and green onions). I'll make another batch with my babybel and add spinach and parmasean. Variety is a good thing!
Pre-liquid diet 392; VSG'd on 6/10/11; 5'9"; SW 368/ GW 195?
Pounds lost: mth1=26.7; mth 2=21.2; mth 3=24.8; mth 4=13.8; mth 5=14.2;
mth 6=11.8; mth 7=9.2; mth 8&9= 17.2
Pounds lost: mth1=26.7; mth 2=21.2; mth 3=24.8; mth 4=13.8; mth 5=14.2;
mth 6=11.8; mth 7=9.2; mth 8&9= 17.2
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