Egg and green chili casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juanita btff46a | ||
| 8 | ounces | Reduced fat monterey jack |
| Ch | ||
| 8 | ounces | Reduced fat cheddar cheese |
| 8 | ounces | Chopped green chilies -- |
| Drain | ||
| 1 | bunch | Green onions -- chopped |
| 5 | Eggs | |
| 7 | Egg whites | |
| 3 | tablespoons | Nonfat yogurt |
| 1 | Tomato -- thinly sliced | |
Directions
Recipe by: Trim & Terrific Louisiana Kitchen Coat a 3-quart glass baking dish with no-stick cooking spray. Combine cheeses, green chilies, and green onions; spread on bottom of dish. Beat eggs and egg whites together with yogurt. Pour over cheeses, making a space with fork so eggs will go through to bottom. Refrigerate overnight. Place in cold oven, and bake at 350 degrees for 15 minutes. Add sliced tomatoes along top of casserole and continue baking for 15 to 20 minutes longer or until done. Serve hot. Per serving: 153 calories, 97 mg. cholesterol, 4⅘ g. fat, 28⅕% calories from fat
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