Mini Chile Relleno Casseroles

Name: Mini Chile Relleno Casseroles
Total time: 45 min
Ingredients: 2 4-ounce cans diced green chiles, drained and patted dry; ¾ cup frozen corn, thawed and patted dry; 4 scallions, thinly sliced; 1 cup shredded reduced-fat Cheddar cheese; 1 ½ cups nonfat milk; 6 large egg whites; 4 large eggs; ¼ teaspoon salt

3.6

(18)

www.eatingwell.com

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Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

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Instructions

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Step 1

Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Step 2

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 evenly among the ramekins.

Step 3

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.