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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,254.6
  • Total Fat: 103.6 g
  • Cholesterol: 309.8 mg
  • Sodium: 7,078.2 mg
  • Total Carbs: 128.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 192.7 g

View full nutritional breakdown of Egg and Cheese Casserole with Chilis calories by ingredient
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Egg and Cheese Casserole with Chilis

Submitted by: AUDCHRIS

Introduction

Drain diced chilis. Spray nonsitck coating in casserole dish. In a medium bowl, combine milk, biscuit mix and egg substitute; beat until smooth. Add diced chilis and shredded cheddar cheese. Mix well. Add cottage cheese and mix well. Pour into casserole. Bake, uncovered, 375 degrees for 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Top with salsa or add at table to taste. Drain diced chilis. Spray nonsitck coating in casserole dish. In a medium bowl, combine milk, biscuit mix and egg substitute; beat until smooth. Add diced chilis and shredded cheddar cheese. Mix well. Add cottage cheese and mix well. Pour into casserole. Bake, uncovered, 375 degrees for 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Top with salsa or add at table to taste.
Number of Servings: 1

Ingredients

    2 (4 oz. cans) Green chili peppers, diced and drained
    8 oz. Cheddar chesse, low fat, shredded
    2 cups nonfat milk
    1 cup biscuit mix, reduced fat
    1 cup egg substitute
    1 cup cottage cheese, nonfat
    1/4 cup cup salsa

Tips

I had to modify cooking time for my oven. Per serving: Calories 276 Carb 28g Cholesterol 14 mg Fat 9 grams Saturated fat 3 rams Dietary fiber 1 gram Sodium 1002 mg Weight watchers 6 points


Directions

Drain diced chilis. Spray nonsitck coating in casserole dish. In a medium bowl, combine milk, biscuit mix and egg substitute; beat until smooth. Add diced chilis and shredded cheddar cheese. Mix well. Add cottage cheese and mix well. Pour into casserole. Bake, uncovered, 375 degrees for 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Top with salsa or add at table to taste.

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user AUDCHRIS.






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