This is completely effortless crustless quiche that is easy to whip up for a breakfast potluck or any day. And since it’s crustless, this is a low-carb friendly dish.
Tip: You can also prepare ahead by layering the cheese and Rotel in your baking dish and refrigerate. Leaving the eggs (last step) for when you’re ready to cook.
What You Need:
1 can Rotel (drained)
9 Large Eggs
2 Cups Shredded Cheese
Light sprinkle of salt (optional)
Sprinkle of pepper or Paprika (optional)
Heat oven to 350F
Grease a 9″ baking dish generously
Lay down 1 cup shredded cheese (Layer 1)
Evenly spread Rotel over the top of shredded cheese (Layer 1)
Lay down 1 cup shredded cheese (Layer 2)
Evenly spread Rotel over the top of shredded cheese (Layer 2)
Beat eggs in a separate bowl, lightly sprinkle salt – this is optional depending on taste. We try not to eat a lot of salt and normally cheese and Rotel already had a high sodium level enough to season your eggs.
Evenly pour over cheese and Rotel layers.
Sprinkle pepper or Paprika over the top if you wish to garnish
Bake for 15 minutes in center rack, check to make sure center is cooked. Return to oven for another 10 – 15 minutes to completely cook center through if center is still liquid.