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Low Cholesterol Tex-Mex Anytime Scramble


  • 2 cups cholesterol-free egg product
  • 1 cup Low Fat Cottage Cheese
  • 1 cup chopped green peppers
  • 1/2 cup chopped onions
  • 1/2 cup Shredded Reduced Fat Mild Cheddar Cheese
  • 1/2 cup Salsa


  1. Beat egg product and cottage cheese in small bowl with wire whisk until well blended; set aside.
  2. Spray medium nonstick skillet with cooking spray.
  3. Add peppers and onions; cook on medium-high heat 2 to 4 min. or until vegetables are crisp-tender, stirring occasionally.
  4. Add egg product mixture and Cheddar cheese.
  5. Reduce heat to medium; cook 8 to 10 min. or until egg product mixture is set, stirring frequently.
  6. Serve topped with the salsa.




Brunch Eggs


  • 3 cans (14 oz. each) stewed tomatoes, well drained
  • Tbsp. chopped fresh basil
  • 8 eggs or egg substitute
  • 1 cup Shredded Reduced Fat Mozzarella Cheese
  • 4 whole grain English muffins, split, toasted
  • 1 Tbsp. chopped fresh parsley


  1. Preheat oven to 350 degrees F.
  2. Combine tomatoes and basil in a 13x9-in. baking dish.
  3. Form 8 wells in the tomato mixture.
  4. Add an egg to each well.
  5. Bake at 350ºF for 25 min. or until eggs are set.
  6. Sprinkle with cheese.
  7. Continue baking 5 more min. or until cheese is melted.
  8. Serve over muffin halves sprinkled with parsley.

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