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Pimento and Cheddar Egg Pie<\/p>\nPimento and Cheddar Egg Pie<\/p>\n
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6 Eggs<\/p>\n
1 C. small-curd Cottage Cheese<\/p>\n
\u00bc C. Milk<\/p>\n
2 T. melted Butter<\/p>\n
\u00bc C. Flour<\/p>\n
1 tsp. Baking Powder<\/p>\n
\u00be tsp. Kosher Salt<\/p>\n
4oz. Jar diced Pimentos, drained<\/p>\n
2\/3 C. packed coarsely grated Cheddar Cheese<\/p>\n
<\/p>\n
Preheat the oven to 350\u00b0F. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and salt. Whisk again to combine. Add the pimentos and cheese, and stir to combine. Pour the egg mixture into the prepared pan and bake 30 to 35 minutes, until the egg is just firm to the touch at the center. Remove from the oven and allow to cool for at least 5 minutes. Cut into squares and serve.<\/p>\n
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Servings: 6
\nServing Size: 1 square (1\/6 of pie)<\/p>\n
Calories: 220
\nFat: 15 g
\nFiber: 1 g
\nProtein: 14 g<\/p>\n","protected":false},"excerpt":{"rendered":"
Pimento and Cheddar Egg Pie 6 Eggs 1 C. small-curd Cottage Cheese \u00bc C. Milk 2 T. melted Butter \u00bc C. Flour 1 tsp. Baking Powder \u00be tsp. Kosher Salt 4oz. Jar diced Pimentos, drained 2\/3 C. packed coarsely grated Cheddar Cheese Preheat the oven to 350\u00b0F. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and…<\/p>\n