Mini INdividual Chile Relleno casseroles

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 scallions, thinly sliced
• 1 cup shredded cheddar cheese
• 1 1/2 cups milk
• 6 egg whites
• 4 eggs
• 1/4 tea. salt

Preparation

Step 1

Preheat oven to 400 degrees. Coat eight 6-oz. or four 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 among the ramekins.

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