Mini Chile Relleno Casserole & Spicy Breakfast Potatoes

Mini Chile Relleno Casserole & Spicy Breakfast Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Casseroles:

  • 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

  • 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

  • tsp Sea Salt

  • 1

    tbsp Dijon Mustard

  • tsp Cumin

  • 1

    tsp Black Pepper Coarse

  • ½

    tsp Cayenne Pepper

  • ¼

    cup Green Chiles Mild, Canned

  • ¼

    cup Red Pepper, chopped

  • ¼

    cup Frozen Corn

  • ¼

    cup Green Onions, for garnish

Directions

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, corn, scallions and bread. 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. Place ramekins in a large baking dish. The water in the baking dish should come up half way on each ramekin. If there is too much water, remove it. Bake mini casseroles for 25 to 35 minutes or until the tops begin to brown and the eggs are set. Be careful removing casseroles from oven. Stay steady and don't spill the hot water. Use tongs to remove ramekins from the water bath. For the potatoes - heat a cast iron skillet to a medium heat. Mix together all ingredients except the green onions. Add to skillet and cook for 12-15 minutes. Garish with green onions. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


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