Ingredients
Units
Scale
- 4 eggs
- 2 oz cream cheese
- 1 tbsp Italian seasoning
- 2 tbsp butter, softened
- 1 tsp garlic powder
- 1 oz shredded cheddar cheese
- salt and pepper to taste
- shredded basil for decoration (feel free to omit)
Instructions
- Preheat the oven to 325 degrees F. In a high speed blender, combine egg and cream cheese. Add some Italian seasoning and turn the blender on high for one minute. Pour mixture into a 9 x 11 rimmed baking dish and place in the oven for 8 minutes. I have a great silicon rimmed dish that I used in this recipe that I simply placed on top of a baking sheet.
- Using a sharp knife or a pizza cutter, divide the egg mixture in half. Save half for the pesto wheels and place the remaining half on a baking sheet. Spread 2 tablespoons of butter over the egg crust. Sprinkle the butter layer with some powdered garlic. Spread 1 oz of shredded cheddar cheese over the top. Place it back in the oven, under the broiler for 1-2 minutes or until cheese starts to brown. Remove from the oven and sprinkle chopped basil over the top (if you want).
Notes
- Only use 2 eggs and 1 oz of cream cheese if you are not planning on using the other half but keep the amount of butter and garlic the same (see post for details)
- Prep Time: 2
- Cook Time: 8
- Category: Egg Fast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
