Chile Relleno Casseroles - individual

By á-47

Ingredients

• 2 (4 oz) cans diced green chiles, drained and patted dry
• 3/4 cup frozen corn, thawed and patted dry
• 4 green onions, thinly sliced
• 1 cup shredded Cheddar cheese
• 1 1/2 cup milk
• 6 egg whites
• 4 eggs
• 1/4 tea. salt

Preparation

Step 1

Preheat oven to 400 degrees. Spray 8 - 6 oz. or 4 - 10 oz. heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese.

Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly amount the ramekins.

Bake until the tops begin to brown and the eggs are set, about 25 minutes for 6 oz. and 35 minutes for 10 oz. ramekins.