Southwest Breakfast Casserole

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Southwest Breakfast Casserole

 Ingredients:

  • 1 cup medium salsa
  • 1 can  black beans, rinsed and drained
  • 1/4 cup chopped cilantro
  • 10 (6-inch) corn tortillas, cut into 1-inch strips
  • Cooking spray
  • 1 cup (4 ounces) preshredded reduced-fat Mexican cheese, divided
  • 1 cup low-fat sour cream
  • 1 cup fat-free milk
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup thinly sliced green onions
  • 1/2 cup chopped tomatoes (optional)
  •  2 Tablespoons sliced black olives (optional)Preparation:
    •  Combine salsa, cilantro and beans in a bowl
    •  Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray
    •  Top with 1/3 cup cheese and about 1 cup salsa mixture
    •  Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips
    • Combine sour cream and next 5 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions
    •  Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight
    • Preheat oven to 350°
    • Remove dish from refrigerator. Let stand at room temperature 10 minutes
    • Cover and bake at 350° for 25 minutes
    •  Uncover and bake an additional 20 minutes or until lightly browned
    •  Top with tomatoes and olives.  Makes 6 servings.

    *   Calories: 292

    *   Calories from fat: 28%

    *   Fat: 9.2g

    *   Saturated fat: 4.5g

    *   Monounsaturated fat: 2.7g

    *   Polyunsaturated fat: 1.1g

    *   Protein: 17.7g

    *   Carbohydrate: 36.5g

    *   Fiber: 4.7g

    *   Cholesterol: 93mg

    *   Iron: 2.2mg

    *   Sodium: 755mg

    *   Calcium: 335mg

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