Mini Chile Relleno Casserole & Spicy Breakfast Potatoes

May 11, 2013

288

I came across a Mini Chile Relleno Casserole Recipe on Kitchen Daily and I LOVED the individual serving option by cooking the casserole in ramekins. Plus, chile rellenos is one of my favorite Mexican meals! Have you tried it? It’s a deep fried pasilla chile stuffed with rice, beans and meat. Not the most figure friendly meal, but this chile relleno casserole recipe is a much healthier option — Eggs, chilies, corn, sourdough bread, skim milk and low-fat cheese. Baking the eggs in a water bath m

2 can 4-ounce diced green chiles, drained and patted dry
¾ cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup sourdough bread, cut into cubes (can be stale)
1 cup shredded reduced-fat cheddar cheese
1 ½ cup non-fat milk
6 large egg whites
4 large egg
¼ tsp salt

For the Spicy Breakfast Potatoes
1 Bag (16 oz) Frozen Diced Potatoes
1 tbsp Extra Virgin Olive Oil
1 1/4 tsp Sea Salt
1 tbsp Dijon Mustard
1 1/4 tsp Cumin
1 tsp Black Pepper Coarse
1/2 tsp Cayenne Pepper
1/4 cup Green Chiles Mild, Canned
1/4 cup Red Pepper, chopped
1/4 cup Frozen Corn
1/4 cup Green Onions, for garnish

Pre-heat the oven to 400 degrees. Coat 4 ramekins with cooking spray. Fill a large casserole dish with a few cups of water to make a water bath. Set aside. In each ramekin, equally divide green chiles,...
See the full directions on my site

Nutritions

Calories
572

Sodium
876mg
36% DV

Fat
21g
33% DV

Protein
21g
43% DV

Carbs
46g
15% DV

Fiber
5g
22% DV