South Texas Miga Casserole
- Number of Servings: 4
Ingredients
2 corn tortillas2 Roma tomatoes chopped1 can green chiles diced4 eggs1.5 ounces Cabot 50% reduced fat Cheddar Cheese shredded½ teaspoon salt2 TBSP 2% milkPam to spray pan
Preheat oven to 350 degrees.
Spray 10 inch non-stick skillet with Pam and fry tortillas on each side for a minute or so to soften. Cut tortillas in half and line bottom of skillet.
Mix other ingredients EXCEPT cheese and beat for a minute or two with fork. Pour on top of tortillas and bake in oven about 5 minutes. Sprinkle cheese on top and put back in oven until eggs are set and cheese is melted for about 5 more minutes.
Serve with salsa and black beans. You can use Salsa like Pace's.
NOTE: I use canned green chiles that are already diced.
Number of Servings: 4
Recipe submitted by SparkPeople user CZSWAN.
Spray 10 inch non-stick skillet with Pam and fry tortillas on each side for a minute or so to soften. Cut tortillas in half and line bottom of skillet.
Mix other ingredients EXCEPT cheese and beat for a minute or two with fork. Pour on top of tortillas and bake in oven about 5 minutes. Sprinkle cheese on top and put back in oven until eggs are set and cheese is melted for about 5 more minutes.
Serve with salsa and black beans. You can use Salsa like Pace's.
NOTE: I use canned green chiles that are already diced.
Number of Servings: 4
Recipe submitted by SparkPeople user CZSWAN.
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 7.3 g
- Cholesterol: 218.7 mg
- Sodium: 583.2 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.2 g
- Protein: 10.5 g
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