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Chile Relleno Mini Casseroles

 
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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.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

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 dishes 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.

Chile Relleno Mini Casserole.

 

* not incl. in nutrient facts

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Comments

Eric
NY, US
 over 9 years ago

This recipe sounds good, using smaller baking dishes should be a good idea, I will make it for my kids. They will love it.

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?

 

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