Because we skip the pastry, our recipe is high in protein and low in carbs, working out at just 6.2g per portion. Loaded with bacon, cheese and onion, the filling is creamy, rich and savoury. …
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Place about a tablespoon and a half of asiago cheese onto a parchment lined baking sheet. Space the piles apart to fit about 6 on a baking sheet because they will spread as they cook. Add a few pignoli nuts and a sprinkle of sage to each crisp. Bake at 425 degrees until just slightly browned on the edges, about 5 minutes.
I love the taste of Asiago cheese, so that’s what I use. But you can top your eggs with any cheese you like. 1 tablespoon of butter per egg is used in the recipe to comply with the egg fast rules. So if you’re not doing the egg fast, you can reduce the amount of butter used to just enough for greasing
Asiago Broccoli Cheese Soup There’s nothing more perfect on a cold day than broccoli and cheese soup. This soup blends sharp cheddar with a hearty portion of asiago for a cheesy, salty, and delicious dish. When making this recipe, opt for a block of asiago instead of shredded. When shredded, this cheese loses a lot of flavors.
The simple cream sauce utilizes a blend of grated asiago cheese and mayonnaise. If you want to keep it lower in calories, swap out your full-fat mayo for light mayo or even Greek yogurt. Mix your ingredients into a baking sheet, cook it for 45 minutes, and top it with extra asiago and fresh herbs. 4. Asiago Chicken with Bacon Cream Sauce