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Easy Egg Spinach Souffle

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“This is really easy and delicious. Make 24 hours ahead if you like and keep in fridge, nice for brunch and for company. Fresh spinach can be subbed for the frozen and I think the fresh is better. I also use low-fat cottage cheese and 2% cheddar.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook, drain and cool spinach.
  2. Beat eggs and add cottage cheese and grated cheese, flour and butter.
  3. Stir in spinach and pepper flakes. Top with red pepper rings.
  4. Bake in 9x13 casserole 325 deg. For 1 hour.

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