Recipe courtesy of EatingWell.com

Chile-Cheese Brunch Casserole

Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 35 min
  • Cook: 45 min
  • Yield: 12 servings
  • Nutrition Info
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Ingredients

6 corn tortillas

5 large eggs

1/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

6 large egg whites or 1/4 cup dried egg whites reconstituted according to package directions

2 16-ounce containers low-fat cottage cheese

2 1/2 cups shredded extra-sharp Cheddar cheese

4 4-ounce cans chopped mild green chiles

1 cup prepared tomato salsa

Directions

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.
  3. Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into the prepared baking dish.
  4. Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.

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