Chile-Cheese Brunch Casserole
- Active Time 35m
- Total Time 1h 20m
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.
- 6 corn tortillas
- 4 large eggs, divided
- 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 containers (16 ounces each) low-fat cottage cheese
- 2 1/2 cups shredded extra-sharp Cheddar cheese
- 4 cans (4 ounces each) chopped mild green chiles
- 1 cup prepared tomato salsa
Preheat oven to 350 degrees F. Coat a 9 x 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 Publisher. All rights reserved.
nutrition information per serving
225 calories; 10g total fat; 5g total saturated fat; 96mg cholesterol; 815mg sodium; 14g carbohydrates; 3g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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