Bake 25 minutes in a 325 degree F oven
Nonstick cooking spray
6 eggs
chopped fresh chives or desired herb
Kosher salt
Freshly ground black pepper
6 T. shredded reduced-fat cheddar or Monterey Jack cheese
1. Coat three 10 oz casseroles with nontick coking spray. Carefully break 2 eggs into each casserole; sprinkle with chives, kosher salt, and pepper. Set casseroles in a 13x9x2-inch baking pan; place on an oven rack. Pour hot water around casseroles in pan to a depth of 1 inch.
2. Bake in a 325 degrees F oven for 20 minutes. Sprinkle cheese on top of eggs. Bake for 5 to 10 minutes more or until egg whites are opaque and yolks are firm and cheese is melted. (from The Sonoma Diet)
Nonstick cooking spray
6 eggs
chopped fresh chives or desired herb
Kosher salt
Freshly ground black pepper
6 T. shredded reduced-fat cheddar or Monterey Jack cheese
1. Coat three 10 oz casseroles with nontick coking spray. Carefully break 2 eggs into each casserole; sprinkle with chives, kosher salt, and pepper. Set casseroles in a 13x9x2-inch baking pan; place on an oven rack. Pour hot water around casseroles in pan to a depth of 1 inch.
2. Bake in a 325 degrees F oven for 20 minutes. Sprinkle cheese on top of eggs. Bake for 5 to 10 minutes more or until egg whites are opaque and yolks are firm and cheese is melted. (from The Sonoma Diet)
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