Mexican Egg Casserole

Mexican night is an absolute favorite for my family. It is one meal that I know for sure everyone will eat, without complaint. We make turkey tacos with 99% ground turkey and serve them with this Mexican egg casserole, that even my pickiest eater loves!

And as a bonus, the leftovers from this casserole make a great breakfast!

2 cups egg beaters or liquid egg whites

1 cup non-fat sour cream

1/4 tsp salt

2 drops hot sauce

2, 4 ounce cans chopped green chilies (not drained)

4 cups low-fat shredded cheese (cheddar, Colby or Mexican blend)

Directions:

Prepare 9 x 13” casserole dish with cooking spray (I prefer Trader Joe’s organic olive oil spray).

In a large bowl mix egg beaters, sour cream, salt, hot sauce and chilies and combine well.

Fold in cheese.

Pour into casserole dish.

Bake at 350 degrees for 45 minutes or until eggs are set.

Makes 12 servings.

Nutrition information per serving:

Calories: 122

Carbohydrates: 4.5 grams

Protein: 15.5 grams

Fat: 4.5 grams