Mini Green-Chile Casseroles

By Joelene

Ingredients

• 2 cans (4 ounces each) diced green chiles, drained and patted dry
• 3/4 cup frozen corn, thawed and patted dry
• 4 scallions, thinly sliced
• 1 cup shredded reduced-fat Cheddar cheese
• 1 1/2 cups non-fat milk
• 6 large egg whites
• 4 large eggs
• 1/4 teaspoon salt

Preparation

Step 1

Heat oven to 400 degrees. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide diced green chiles, corn and sliced 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-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Makes 4 servings (a single serving is two 6-ounce or one 10-ounce casserole).