Cheese and Eggs Casserole
Makes 4 servings
Cheese and eggs are great sources of protein, and yogurt is a wonderful source of calcium that assists in bone building. You'll be surprised to see how easy this nutrient-rich recipe is to make. I do not freeze this casserole; I always make it fresh. It will keep in the refrigerator for 1 to 2 days.
4 eggs, beaten
1/2 cup grated Monterey Jack cheese
4 tablespoons plain yogurt
1 tablespoon plain wheat germ
1 teaspoon brewer's yeast
1/2 teaspoon salt
1 tablespoon corn oil
1. In a medium mixing bowl, blend all the ingredients except the corn oil.
2. In a large skillet
over medium heat, heat the corn oil. Add the egg and cheese mixture, reduce the
scramble until the eggs are cooked through. Let cool and serve.
Be sure to remove all the air from your container before storing food in the
freezer; doing so helps keep the food fresh and prevents freezer burn.