PrairieHarpy's Cheesy Confetti Pepper Egg Thing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound (4 cups) reduced fat Mexican cheese blend (I used Sargento)4.25 oz green chiles (I used 1 can Chi-Chi's Fiesta Green Chiles)1/4 c egg substitute (I used plain Egg Beaters)6 tbsp fat free evaporated milk (I used half a twelve oz can of Carnation Fat Free Evaporated Milk)1/4 c flour1/2 c mixed vegetables, chopped (I used green bell peppers, red bell peppers, and onions)
Preheat oven to 350 degrees. Spray 11x7 baking pan with Mazola butter flavored cooking spray.
Spread cheese out evenly in pan. Drain canned chiles and spread evenly over top of cheese.
In small bowl, combine egg substitute, milk, and flour. Whisk well and pour evenly over top of the cheese and peppers.
Spread the remaining pepper/onion mix evenly over top of pan.
Cook for 40 minutes. Cool and cut into 8 squares. This is very dense and filling, so you might serve yourself 1/2 of a square to begin with.
NOTE!!! These were in the oven while I wrote this up. The fresh veggies came out looking burned. Though they didn't taste that way, I think it needs less time in the oven since it's a smaller recipe. OR, I should have put the fresh veggies in before the milk/egg mixture. Start watching at 30 minutes until I can try again and tweak the cooking time. IT WAS YUMMY NONETHELESS!!
This recipe is based on my Jalepeno Heaven recipe. I wanted to try reduced fat cheese, and I had to use up my mixed chopped peppers and onions before they went wonky.
These are great cold or reheated and last in the fridge for a good number of days. Great to have on hand for serving an easy breakfast. Make the night before a brunch, if desired.
Be experimental!
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Spread cheese out evenly in pan. Drain canned chiles and spread evenly over top of cheese.
In small bowl, combine egg substitute, milk, and flour. Whisk well and pour evenly over top of the cheese and peppers.
Spread the remaining pepper/onion mix evenly over top of pan.
Cook for 40 minutes. Cool and cut into 8 squares. This is very dense and filling, so you might serve yourself 1/2 of a square to begin with.
NOTE!!! These were in the oven while I wrote this up. The fresh veggies came out looking burned. Though they didn't taste that way, I think it needs less time in the oven since it's a smaller recipe. OR, I should have put the fresh veggies in before the milk/egg mixture. Start watching at 30 minutes until I can try again and tweak the cooking time. IT WAS YUMMY NONETHELESS!!
This recipe is based on my Jalepeno Heaven recipe. I wanted to try reduced fat cheese, and I had to use up my mixed chopped peppers and onions before they went wonky.
These are great cold or reheated and last in the fridge for a good number of days. Great to have on hand for serving an easy breakfast. Make the night before a brunch, if desired.
Be experimental!
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 12.1 g
- Cholesterol: 40.0 mg
- Sodium: 479.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.2 g
- Protein: 18.8 g
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