Mexican

Chile Rellenos Egg Casserole is for Breakfast.

Chile Rellenos Egg Casserole takes 15 minutes to prepare.

Chile Rellenos Egg Casserole takes 35 minutes to cook.

Chile Rellenos Egg Casserole makes 4 servings.

The ingredients for Chile Rellenos Egg Casserole are:

Egg white, fresh, 3 large
Egg, fresh, whole, raw, 2 large
Cottage Cheese, 2% Milkfat, 1 cup (not packed)
Cheddar or Colby Cheese, Low Fat, .5 cup, shredded
Mushrooms, cooked, .5 cup pieces
Spinach, fresh, 1 cup
Olive Oil, 1 tbsp
Hot chile pepers, 4 pepper (roasted) or use 1 can of diced mild green chiles
onion 1/2 cup

Here is how you make Chile Rellenos Egg Casserole:

Saute onions, spinach and mushrooms in olive oil until softened. Whisk eggs and egg whites with cottage cheese. Combine vegetables, chiles, and egg mixture and stir to combine. Season with salt and pepper. Spray a 9" pie plate with cooking spray. Pour in eggs and sprinkle with shredded cheese.Serving Size: Makes 4 wedges (bake in a pie plate)Number of Servings: 4Recipe submitted by SparkPeople user MANDYB3300.

The nutritional information for Chile Rellenos Egg Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.1

• Total Fat: 8.4 g
• Cholesterol: 101.5 mg
• Sodium: 357.1 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.1 g
• Protein: 16.9 g

Chile Rellenos Egg Casserole is Mexican cuisine.

The dietary needs meet for Chile Rellenos Egg Casserole is Low Carb