Don’t forget to read the tips and tricks from our editors and contributors as you scroll!

It melts into the surrounding eggs and other ingredients, and just make it all taste good."

It’s coated with anti-caking agents that will cause the cheese sauce to break and feel grainy."

Angled view of a slice of Chile Cheese Egg Casserole on a white plate with a fork and the orange casserole dish in the background

Simply Recipes / Nathan Hutenspiller

Add up to 2 cups of chopped, cooked vegetables to the sauce.

Frozen vegetables can be used too, but thaw and drain before using."

Salt and drain or cook them first before adding them in."

Cottage Cheese Ice Cream

Simply Recipes / Myo Quinn

Its also pretty tasty when eaten cold, straight from the fridge the next morning."

I went ahead and nixed the egg whites altogether, opting for 12 whole eggs in total."

This makes it hard to scoop, which is a downside but not a deal breaker.

A plate of crudite with a spiced cottage cheese dip, ready to serve

Simply Recipes / Ivy Manning

Open Face Tuna Salad Sandwich

Simply Recipes / Elise Bauer

5-ingredient zucchini pasta in a pot with a wooden spoon

Simply Recipes / Grace Elkus

Artichoke Leek Frittata

Elise Bauer

A small bowl of mac and cheese

Simply Recipes / Myo Quinn

A cheesecake baked in a ramekin with a spoonful taken out and a strawberry garnish on top

Simply Recipes / Sara Haas

My family’s 5-ingredient pasta bake

Simply Recipes / Sara Haas

A plate of fluffy round egg bites ready to eat

Coco Morante

Bethany Frankel’s midnight snack on the counter

Simply Recipes / Christina Manian

creamy lemon riccotta pasta in a bowl surrounded by a table napkin, a glass of water, and a bowl of sliced lemons

Simply Recipes / Mihaela Kozaric Sebrek

Noodle Kugel

Coco Morante / Simply Recipes

corn muffins on a small plate

Simply Recipes / Laurel Randolph

Trader Joe’s ice cream

Simply Recipes / Myo Quinn