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Mini chile relleno casseroles

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 35 Minutes
Total Time 45 Minutes
Difficulty Easy
Main Ingredient Egg
Category Eggs
Meal Breakfast; Brunch
Type Main Dish
Cuisine American; Latin American; Mexican
Cook Method Baking
Diet Low Calorie; Low Fat; Low Carb; Heart Healthy; High Protein; Vegetarian

Ingredients

  • Two 4-ounce cans diced green chiles, drained and patted dry

  • 3/4 cup frozen corn, thawed and patted dry

  • 4 scallions, thinly sliced

  • 1 cup reduced-fat cheddar cheese, shredded

  • 1 1/2 cups nonfat milk 

  • 6 large egg whites 

  • 4 large eggs 

  • 1/4 teaspoon salt 

 

Directions

  • Preheat the oven to 400�F. Coat four 10-ounce baking dishes (ramekins) with cooking spray, and place on a baking sheet.

  • Place equal portions of the green chiles, corn, and scallions into the ramekins. Cover the vegetables with cheese. In a medium bowl, whisk the eggs, egg whites, milk, and salt until well combined. Pour equal portions of the egg mixture into the ramekins.

  • Place the ramekins onto the baking sheet, and bake for 35 minutes or until the eggs are set and the tops are brown.

 

Nutrition (per serving)

  • Calories: 215 cal

  • Fat: 7g

  • Saturated fat: 3g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: 1g

  • Cholesterol: 219mg

  • Sodium: 726mg

  • Potassium: 421mg

  • Carbohydrate: 14g

  • Fiber: 3g

  • Protein: 23g