Lunch

Egg and COTTAGE CHEDDAR PUFF is for Lunch.

Egg and COTTAGE CHEDDAR PUFF takes 15 minutes to prepare.

Egg and COTTAGE CHEDDAR PUFF takes 25 minutes to cook.

Egg and COTTAGE CHEDDAR PUFF makes 2 servings.

The ingredients for Egg and COTTAGE CHEDDAR PUFF are:

1/3 cup 2% Cottage Cheese
1 oz 2% Cheddar Cheese, shredded
2 eggs, separated
1 tsp Instant minced onion, reconstituted in 2 tsp warm water
1 tsp Dijon-style Mustard
Dash Worcestershire Sauce

Here is how you make Egg and COTTAGE CHEDDAR PUFF:

Preheat oven to 375 degrees F.Spray small Pyrex casserole with PAM.[or 2 - 10 oz cups] Set Aside.In blender, combine cheeses, egg yolks, reconstituted onion, mustard and W. Sauce and process until smooth. Scrape down sides and sit aside.In small mixing bowl, beat egg whites until stiff but not dry. Fold 1/3 of the cheese mixture into the beaten whites. Then fold in the remaining egg whites. Spoon half of mixture into each sprayed cup.Place on a baking sheet.Bake until the puffs are golden brown, about 25 minutes. Number of Servings: 2Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Egg and COTTAGE CHEDDAR PUFF is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 190.7

• Total Fat: 11.9 g
• Cholesterol: 294.1 mg
• Sodium: 389.1 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.0 g
• Protein: 16.8 g

Egg and COTTAGE CHEDDAR PUFF is French cuisine.

The dietary needs meet for Egg and COTTAGE CHEDDAR PUFF is Low Carb