Southwestern Breakfast Bake
- Yield: 10 to 12 servings
Ingredients
- 1-- (11-ounce) can Mexicorn, drained
- 1-- (4-ounce) can chopped green chiles
- 1bunch green onions, chopped
- 8-- (6-inch) corn or flour tortillas, quartered
- 2cups shredded, reduced-fat Mexican blend cheese
- 4-- eggs
- 6-- egg whites
- 2/3cup skim milk
- 1/2teaspoon chili powder
- 1/2teaspoon ground cumin
- -- Salt and pepper to taste
Instructions
- Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
- In bowl, combine Mexicorn, green chiles and greenonions. Line bottom of pan with layer of tortillas. Top with half of the corn mixture, then half of the shredded cheese. Repeat layers.
- In another bowl, whisk together remaining ingredients. Pour over layers in pan and let stand 10 minutes. Bake 30 to 35 minutes, until puffed.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 141
- Fat 5g
- Saturated Fat 3g
- Cholesterol 81mg
- Sodium 373mg
- Carbohydrate 12g
- Fiber 2g
- Sugars 3g
- Protein 11g