Vegetarian

Mexican Egg Casserole (vegetarian) is for Breakfast.

Mexican Egg Casserole (vegetarian) takes 15 minutes to prepare.

Mexican Egg Casserole (vegetarian) takes 35 minutes to cook.

Mexican Egg Casserole (vegetarian) makes 12 servings.

The ingredients for Mexican Egg Casserole (vegetarian) are:

12 serving Vegetarian Egg Casserole
4 cup Egg White--All Whites 100% liquid egg whites
20 serving Ortega Fire Roasted Whole Green Chiles (by 2BIZY2BME)
4 patty Morningstar Farms Breakfast Patties (original sausage)
3 oz Soyrizo, Vegan Chorizo
0.50 cup Sargento (Reduced-Fat Mexican 4 Blend Shredded Cheese) (by FOXMOON)
3 oz Cotija Queso Seco Cacique cheese
.25 cup Yellow Cornmeal

Here is how you make Mexican Egg Casserole (vegetarian):

Spray a large baking dish with cooking spray and dust with cornmeal. Layer ingredients lasagna style I.e. green chiles, crumbled sausage patties, crumbled soyrizo, crumbled cotija, and cheese. Add another layer. Pour egg whites over entire pan and season with salt and pepper and any remaining cheese. Bake at 375 for 35 minutes til top is golden and eggs are cooked thru.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user BRINDLEBEAUTY.

The nutritional information for Mexican Egg Casserole (vegetarian) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 145.9

• Total Fat: 5.2 g
• Cholesterol: 3.3 mg
• Sodium: 643.4 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 0.9 g
• Protein: 15.3 g

Mexican Egg Casserole (vegetarian) is Mexican cuisine.

The dietary needs meet for Mexican Egg Casserole (vegetarian) is Vegetarian