Breakfast Casserole (Southbeach Diet P1)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 194.8
- Total Fat: 13.1 g
- Cholesterol: 338.2 mg
- Sodium: 252.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.0 g
- Protein: 13.6 g
View full nutritional breakdown of Breakfast Casserole (Southbeach Diet P1) calories by ingredient
Introduction
Easy to make and can be frozen and reheated Easy to make and can be frozen and reheatedNumber of Servings: 12
Ingredients
-
1- 4 oz can of diced green chiles
1- 14.5 oz can of diced tomatoes (make sure no sugar) drained very well
2- cups chopped onion
12 oz of shredded cheese (I used mexican blend)
18 eggs
non stick cooking spray
salt (optional)
pepper (optional)
Directions
Preheat oven to 375 F
Spray a 9x13 baking dish with cooking spray
Drain tomatoes, while tomatoes are draining spread cheese over the bottom of the baking dish.
Scramble you eggs in a large bowl, add tomatoes, green chiles, and onions.
Pour mixture over cheese. fluff with fork to make sure everything is distributed evenly.
Sprinkle salt and pepper over the top if desired.
Bake at 375 for 40-45 minutes or until eggs are set and the top has started to brown.
Can serve with sour cream and salsa.
Number of Servings: 12
Recipe submitted by SparkPeople user CANDYCEBARTON.
Spray a 9x13 baking dish with cooking spray
Drain tomatoes, while tomatoes are draining spread cheese over the bottom of the baking dish.
Scramble you eggs in a large bowl, add tomatoes, green chiles, and onions.
Pour mixture over cheese. fluff with fork to make sure everything is distributed evenly.
Sprinkle salt and pepper over the top if desired.
Bake at 375 for 40-45 minutes or until eggs are set and the top has started to brown.
Can serve with sour cream and salsa.
Number of Servings: 12
Recipe submitted by SparkPeople user CANDYCEBARTON.