Luna Vista's Green Chili Egg Casserole and Corn Muffins

By

Luna Vista Bed & Breakfast
Verde Valley, AZ
800-611-4788
lunavistabandb.com

Per serving: 352 cal, 9g carb, 274mg chol, 25g fat, 24g protein, 746mg sodium

Health Note: Use reduced-fat cheese & cut out the butter to save 87 cal & 10g of fat.

Muffins:
Per serving: 173 cal, 22g carb, 46mg chol, 7g fat, 4g protein, 416mg sodium

Health note:
Switch to light mayonnaise & reduced-fat sour cream for the muffins to shave off 11 cal & 2g fat.

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  • 10
  • 40 mins
  • 95 mins

Ingredients

  • Pico de Gallo Topping:
  • 2 c fresh tomatoes, seeded & diced
  • 1/2 c fresh cucumber, peeled, seeded & diced
  • 1/4 c fresh cilantro, chopped
  • 1/4 c red onion, diced
  • 1/4 c green pepper, seeded & diced
  • 1 T fresh garlic, diced
  • 1 t lemon juice
  • 1 t EVOO
  • Salt & pepper to taste
  • Casserole:
  • 10 lg eggs
  • 4 c shredded Monterey Pepper Jack cheese
  • 2 c 1% cottage cheese
  • 1/4 c butter, melted
  • 1/4 c all-purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/4 t cumin
  • 1 7oz can chopped green chili, seeded & diced (equal to 1 lg fresh chili)
  • Muffin Batter:
  • 2 8.5oz boxes corn muffin mix (like Jiffy)
  • 3 lg eggs
  • 2/3 c milk
  • 1 7oz can chopped green chilies, drained
  • 1 T jalapeno pepper, seeds removed, finely diced
  • Muffin Filling:
  • 1/4 c shredded Monterey Jack cheese
  • 1/4 c mayonnaise
  • 1/4 c sour cream

Preparation

Step 1

Pico de Gallo:
1. Gently mix together all pico de gallo ingredients in a medium-sized bowl.
2. Cover & refrigerate for 2 hrs before serving.

Casserole:
1. Preheat oven to 350F.
2. Lightly grease a 13x9" baking pan.
3. Beat eggs in a lg bowl, stir in all remaining casserole ingredients, then pour mixture into pan.
4. Bake for 35 min or until eggs are set.

Muffins:
1. While casserole is baking, line muffin pans w/16 baking cups.
2. Combine all muffin batter ingredients & let mixture stand for 4 min while preparing filling in a separate bowl.
3. Pour batter into muffin cups until 3/4 full.
4. Add 1t of filling to center of each muffin cup.
5. Remove casserole from oven.
6. Turn oven up to 400F to bake muffins for 20 min or until golden brown.
7. Casserole can cool (for at least 10 min) while muffins bake.
8. Top with pico de gallo & serve.

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