Mexican

Breakfast Chili Casserole is for Breakfast.

Breakfast Chili Casserole takes 20 minutes to prepare.

Breakfast Chili Casserole takes 45 minutes to cook.

Breakfast Chili Casserole makes 8 servings.

The ingredients for Breakfast Chili Casserole are:

1 pound 93% lean ground beef
1 bunch green onions, sliced (white part and 1 inch of green stems)
6 oz fresh mushrooms, thickly sliced
1 clove garlic, minced
1 can black beans, rinsed and drained
1 10 oz can diced tomatoes with chipotle peppers, drained
1 Tbsp chili powder
2 tsp cumin
8 lg eggs (I use 4 lg eggs and 1 cup egg substitute to limit fat and cholesterol content)
1/2 cup 1% cottage cheese
1/2 cup 2% sharp cheddar cheese shreds

Here is how you make Breakfast Chili Casserole:

Preheat oven to 375.In lg skillet, brown ground beef, stirring to break up into small pieces. When almost completely browned, add mushrooms and garlic. Cook 2-3 minutes until mushrooms start to shrink and lose their moisture. Add beans, tomatoes, chili powder and cumin. Stir together and let simmer 5-7 minutes allowing all moisture to cook out. Remove from heat.In medium bowl, beat eggs with cottage cheese. Add salt & pepper to taste. Spray 13x9 baking dish. Pour meat and bean mixture into prepared dish. Pour egg mixture over top of beef & beans, using fork to spread out cottage cheese as desired. Top casserole with cheddar cheese. Bake 20-30 minutes until firm in the middle and golden brown on edges. Let cool 10 minutes before cutting into 8 servings. Great with a dollop of low fat greek yogurt or sour cream.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KCMANDY.

The nutritional information for Breakfast Chili Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.1

• Total Fat: 7.7 g
• Cholesterol: 107.9 mg
• Sodium: 413.6 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 2.1 g
• Protein: 23.4 g

Breakfast Chili Casserole is Mexican cuisine.

The dietary needs meet for Breakfast Chili Casserole is Low Fat