Cheesy Egg Squares with Braised Greens
Lunch on the Run
Preheat oven to 350°
Wash 2 large bunches of braising greens – (any combination of kale, collards, chard, turnip greens, beet greens, Asian greens…you get the idea)
Prepare as per these instructions. Once the greens are cooked, remove from the heat, uncover and allow the greens to cool.
(Another option is using your dehydrated greens. You can read about the dehydration process here. Rehydrate the greens before folding them into the mixture to bake.)
In a large bowl:
- Crack 1 dozen eggs
- Beat the eggs with a wire whip
Add:
- 1 pint cottage cheese
- 3 cups shredded cheese - cheddar or pepper jack (If you’d like fewer calories, omit the shredded cheese)
- 1/4 tsp. black pepper (I like more pepper so I use about ½ tsp.)
- a pinch of nutmeg
- 1/4 cup whole wheat flour or Garbanzo Bean flour
Stir mixture together.
Add the cooled, braised greens to the egg-cheese mixture and stir until combined.
If you're making the Squares:
- Pour mixture into a greased, 9x13 pan.
- Bake for 45 minutes, or until done. 165 degree internal temp.
- Test by inserting a toothpick into the center of the casserole. It’s done if the toothpick comes out clean.
If you're making the muffins:
- Coat the muffin tin with light oil.
- Fill 2/3 full
- Cook 20-25 min depending on the size of your muffins.
- Insert a toothpick. If it comes out clean they’re done. 165 degree internal temp.
Allow the Cheesy Eggs to cool for 5-10 minutes before serving.