Southwestern Egg & Chile Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 19.3 g
  • Cholesterol: 254.7 mg
  • Sodium: 832.3 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 25.2 g

View full nutritional breakdown of Southwestern Egg & Chile Casserole calories by ingredient


Introduction

Great breakfast dish for serving a crowd! Great breakfast dish for serving a crowd!
Number of Servings: 10

Ingredients

    10 Large Fresh Eggs
    1/2 Cup White All-Purpose Flour
    1 Teaspoon Baking Powder
    1 Teaspoon Salt
    2 Cups 1% Milkfat Cottage Cheese
    16 oz. Shredded Monterey Jack Cheese
    6 oz. Oikos Organic Greek Yogurt, Plain
    1 Cup Diced Green Chile Peppers (2 four oz. cans)

Directions

Preheat oven to 350 degrees. Spray 9"x13" pan with non-fat cooking spray.
In large mixing bowl, beat eggs and then add remaining ingredients except for diced chiles. Blend until smooth. Stir in chiles and pour into prepared pan. Bake in 350 degree oven for 35 minutes. Let cool for 5 minutes and cut into 10 servings.
Serve with your favorite Salsa (calories not included in nutritional breakdown)


Number of Servings: 10

Recipe submitted by SparkPeople user KRITTERKEEPERS.

Member Ratings For This Recipe


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    19 grams of fat?! 832mg of sodium+ salt?! 254+ grams of cholesterol?? Is something with the recipe off? Maybe using half ratio of whole eggs and half egg whites, skim cottage cheese, or soy cheese would help the content a little. This is way out of my "healthy" range- Maybe it can be tweeked? - 11/9/10

    Reply from KRITTERKEEPERS (11/10/10)
    You could "tweak" the recipe and reduce the fat grams by using fat-free cottage cheese and "eggbeaters" instead of fresh eggs. You could substitute part skim mozzarella for the Monterey Jack cheese. Additionally, you could cut the salt in half to reduce the sodium.