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Published: Sunday, 8/12/2012

Dinner Tonight: Eggs Bravo

You have to love a dish called Eggs Bravo. Actually, adding "bravo" to the name of any dish just makes it sound more festive, doesn't it? This is an egg casserole, and it comes to us courtesy of Marion Fowler of Ottawa Lake, Mich., who originally got it from Peggy Irvine.

12 eggs

1 pound cottage cheese

8 ounces Monterrey Jack cheese, shredded

1/2 cup flour

Pinch salt

1 large can green chiles

Salsa, optional

Sour cream, optional

Preheat oven to 350°. Grease a 9-by-13-inch pan.

Beat the eggs. Add cottage cheese, Monterrey Jack cheese, flour, salt, and chiles, and mix well. Pour into the pan and bake 40 minutes. Serve immediately, topped with optional salsa and sour cream.

-- Marion Fowler

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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