Chile Relleno Mini Casseroles
701
You can bake these small casseroles in individual baking dishes or even a muffin pan, or you can use regular casserole and extend the cooking time. A great breakfast.
Ingredients
| 1 | cup |
corn
fresh or frozen, thawed and patted dry |
|
| 6 | each |
green chili peppers
seeded and diced, or to taste |
* |
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | cup |
cheddar cheese
low fat or whole fat |
* |
| 1 ½ | cups |
milk
low fat or whole fat |
|
| 6 | large |
egg whites
|
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
salt
or more to taste |
Directions
Preheat oven to 400°F.
Coat four 10-ounce baking dish es or regular casserole pan for 4 servings with cooking spray and place on a baking sheet.
Divide green chiles, corn and scallions among the ramekins evenly.
Sprinkle cheese on each top evenly.
Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
Equally divide the egg mixture among the baking dishes.
Bake casseroles until the tops begin to brown and the eggs are set, about 30 to 35 minutes.
Cool slightly, serve warm.
Nutrition Facts
Serving Size 245g (8.6 oz)Amount per Serving
Calories 18037% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 219mg
73%
Sodium 345mg
14%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
6%
Sugars g
Protein
32g
Vitamin A 13%
•
Vitamin C 9%
Calcium 15%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
Eric
This recipe sounds good, using smaller baking dishes should be a good idea, I will make it for my kids. They will love it.
about 13 years ago