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Home > Recipes > Recipe

Chile-Cheese Brunch Casserole
Source: © EatingWell Magazine
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Active Time:  35 Minutes
 Total Time:  1 Hour 20 Minutes
 Yield:  12 servings
Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.

Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.
RECIPE INGREDIENTS
6 corn tortillas
4 large eggs
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 large egg whites or 1/4 cup dried egg whites reconstituted according to package directions
2 16-ounce containers low-fat cottage cheese
2 1/2 cups shredded extra-sharp cheddar cheese
4 4-ounce cans chopped mild green chiles
1 cup prepared tomato salsa
DIRECTIONS
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

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.

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. Pour into the prepared baking dish.

Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
 Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Breakfast Casseroles
Nutrition Facts per Serving
Yield: 12 servings
Calories: 225
Fat. Total: 10g
Protein: 21g
Carbohydrates, Total: 14g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 96mg
Sodium: 815mg
% Cal. from Fat: 40%
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