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Before you jump to Egg cheese flats recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. In all probability, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several minor changes that can start to make a difference to our everyday eating habits.
If you want to see results, it is definitely not a requirement to drastically modify your eating habits. Even more crucial than wholly changing your diet is simply substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.
As you can see, it’s not at all hard to start integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to egg cheese flats recipe. To make egg cheese flats you need 7 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Egg cheese flats:
- Get 5 large eggs
- Provide 2 tbsp sour cream
- Prepare 1/3 cup pickled sliced jalapeño peppers
- You need 1/3 cup cheddar cheese, shredded
- Take 1 pinch salt
- You need 1 nonstick spray
- Prepare tbsp sour cream
Instructions to make Egg cheese flats:
- Heat a pan, spray nonstick spray. Beat the eggs and add salt to eggs and mix
- Add the shredded cheese, and jalapeños to eggs mix well. Add a desert spoonful to pan form a small diameter disc. Cook till able to turn. Cook till done remove to a plate. Cover with sour cream between the egg cheese flats
- Repeat till egg cheese mixture is gone
Serve immediately or wrap for a on-the-go breakfast! Pour cream over the eggs, drizzling to try to cover the whole surface. Remove from oven and sprinkle over the cheese, then return to oven. When the egg-cheese ball has cooled and is not dripping any more whey, place it in the refrigerator overnight still suspended over a pan so it will retain its round shape. Meanwhile, heat the reserved bacon drippings in the empty.
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