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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 reduced-fat cheddar cheese
- 1 1/2 cups nonfat milk
- 6 large egg whites
- 4 large eggs
- 1/4 tsp salt
Details
Preparation
Step 1
Preheat oven to 400. Coat 8 6-oz or 4 10-oz 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 among the ramekins.
Bake casseroles until the tops being to brown and the eggs are set, about 25 min for 6 oz and 35 min for 10 oz.
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