EGG CASSEROLE
This fluffy Egg Casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an Egg Casserole you will love!
Provided by Allison - Celebrating Sweets
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.
- In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that's fine.
- Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.
- Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly. A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 227 mg, Sodium 192 mg, ServingSize 1 serving
SCRAMBLED EGGS WITH RICOTTA CHEESE
Make and share this Scrambled Eggs With Ricotta Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Add eggs and ricotta to a large bowl; whisk until blended.
- Melt butter in a large nonstick skillet over med-low heat.
- When foam subsides, add in the egg mixture.
- Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
- Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
- Sprinkle with salt to taste and a grinding of pepper.
- Sprinkle with basil leaves; serve at once with toast and tomatoes.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
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