Egg and Squash Breakfast

For this recipe, I have to give a shout out to FiddleDeeDee. She uses very similar ingredients for fluffy scrambled eggs. But I turned it into a crustless quiche. It is great for someone looking for a high protein, low carb, relatively low calorie breakfast or brunch. It can be made ahead and then reheated and is great for guests. And you don’t have to tell the kids that there is squash in it! It looks pretty if you use two colors of cheese too. I puree my ingredients using an immersion blender. But a regular blender works well too.

Egg and Squash Breakfast
Nutritional Info

* Fat: 5.0g
* Carbohydrates: 2.8g
* Calories: 83.1
* Protein: 6.8g
(* Only an estimation. Please make your own calculations for dietary needs)

1.5 cup cut raw yellow squash (also can be frozen, raw)
8 large eggs
1 cup cottage cheese (2%)
.5 cup chopped onion (I prefer Vidalia onions to Colorado onions. If I use a CO onion I only use 1/4 cup.)
.5 cup shredded cheddar cheese
Preheat oven 375 degrees. Use butter to grease glass bake wear. Puree squash, eggs, cottage cheese, and onion. Salt and pepper to taste. Pour egg mixture into glass dish. Cover and bake in oven at 375 degrees for 30-45 minutes or until knife dipped in center of dish comes out clean. Uncover and sprinkle cheddar over top and bake until melted (about 5 min.). Remember, I am at high altitude. So your bake time may vary.

Number of Servings: 6-8


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