Ingredients for 4 servings
¼ teaspoon salt
¾ cup frozen corn, thawed and patted dry
1 cup shredded reduced-fat Cheddar cheese
1 ½ cups nonfat milk
2 4-ounce cans diced green chiles, drained and patted dry
4 large eggs
4 scallions, thinly sliced
6 large egg whites
¾ cup frozen corn, thawed and patted dry
1 cup shredded reduced-fat Cheddar cheese
1 ½ cups nonfat milk
2 4-ounce cans diced green chiles, drained and patted dry
4 large eggs
4 scallions, thinly sliced
6 large egg whites
Directions
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
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.
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.
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.
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.
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