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Here are more recipes from Carol Lamkins used at the Tucalota Springs campout in June 2011.  I can personally attest that both of these recipes are not only very tasty, but healthier than the original recipes.

 

Baked Eggs with Cheese, Basil & Tomato

Makes 4 servings

 

1/2 medium onion or 4 scallions, chopped
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon seasoned salt

1/2 teaspoon pepper
5 large eggs
1/2 cup grated extra-sharp Cheddar (4 ounces)
1/2 cup ricotta or cottage cheese (4 ounces)
1/2 cup (1/2 oz) grated Parmesan cheese
1 cup chopped fresh basil

1 tomato, chopped

Garnish: thin slivers of scallion greens

  

Preheat oven to 350F.  Butter or grease bottom of 8-inch baking dish.

 

If using cup regular onion, MICROWAVE on HIGH for 2 minutes before adding to recipe.

 

Combine flour, salt, and baking powder into a small bowl.

 

Whisk eggs in a large bowl until doubled in volume, about 3 minutes.  Add flour mixture, onions, Cheddar, ricotta and cup of Parmesan cheese and mix well.  Then stir in basil and tomato.  Top with remaining Parmesan cheese and slivers of scallion greens.  

 

Pour into baking dish and bake in middle of oven until top is golden brown and a tester comes out clean, 20 to 25 minutes. Serve hot.

  

NOTES: 

 

Recipes from Carol Lamkins

 

 

 

 

Quick Cheesecake Squares, 6/21/2014 - Sweet Breakfast Treat Quick Cheesecake Squares

Sunday Brunch Bake, 6/21/2013 - Egg & Sausage Cassareole     Sunday Brunch Bake

Cantaloupe Granita Slush, 11/10/2014 - Refreshing                              Cantaloupe Granita Slush

Casserole-Cheesy Tortilla Brunch Pie, 11/10/2014                     Cheesy Tortilla Brunch Pie