Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 Easy Mexican Breakfast Casserole POINTS® Value | 4 Servings | 6 1 spray cooking spray 1 tsp. olive oil 1 small onion, chopped 1-1/2 TB canned chipotle peppers, drained, chopped 1 can (6-3/4 oz.) diced green chili peppers, drained 3/4 cup (3 oz.) low fat Cheddar or Colby cheese, shredded 3/4 cup (3 oz.) reduced fat Monterey Jack cheese, shredded 1 cup fat free egg substitute 3/4 cup light sour cream 2 medium plum tomatoes, seeded and chopped Preheat oven to 350º F. Coat an 8 inch square pan and a medium skillet with cooking spray. Place oil in skillet and heat over medium high heat. Add onions and cook until crisp tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes. Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve. Quote Link to comment Share on other sites More sharing options...
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