Green Chiles Brunch Casserole
Recipe: #11811
January 11, 2014
Categories: Breakfast, Casseroles, Eggs, Peppers, Brunch, Christmas, Easter, Mothers Day, Potluck, Oven Bake, High Protein, Kosher, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is sort of low-fat anyway it's really good, I made it over the last Christmas holidays. You could add in other things and you can make this ahead of time. Recipe from Eating Well Magazine"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (127.8 g)
- Calories 294
- Total Fat - 16.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 124.5 mg
- Sodium - 720.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 1.1 g
- Sugars - 1.1 g
- Protein - 24.4 g
- Calcium - 742.6 mg
- Iron - 0.9 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Coat a 9-by-13-inch baking dish with cooking spray.
Step 3
To Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.
Step 4
Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Add pepper, as much as you want to use. Pour into the prepared baking dish.
Step 5
Bake the casserole until set in the center and golden on top, 40 to 50 minutes.
Step 6
Let cool for 5 to 10 minutes.
Step 7
Cut into squares. Serve with salsa.
Tips
No special items needed.
1 Reviews
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