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Overnight Egg Casserole Lighter

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Ingredients

Adjust Servings:
corn tortilla
8 large eggs
4 large egg whites
2 1/2 cups skim milk
1 cup low fat cottage cheese (1%)
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 cups feta cheese, crumbled
1 1/4 cups green onions, thinly sliced (reserve 1/4 cup diagonally sliced tops for garnish)
1 1/2 cups salsa

Nutritional information

152.5
Calories
70 g
Calories From Fat
7.8 g
Total Fat
4.1 g
Saturated Fat
143.6 mg
Cholesterol
708.5 mg
Sodium
7.5 g
Carbs
0.8 g
Dietary Fiber
2.9 g
Sugars
13 g
Protein
176g
Serving Size

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Overnight Egg Casserole Lighter

Features:
    Cuisine:

    This is a lighter, overnight casserole recipe that my mom sent me via email. She said it was pretty good (compared to a full-fat version) and I'm looking forward to trying it myself. :) It was originally titled "Southwestern Egg Casserole", but due to the addition of Feta cheese I felt it was more of a fusion recipe than strictly southwestern influenced. *Note: Prep time includes refrigeration time.

    • 609 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Overnight Egg Casserole (Lighter Version), This is a lighter, overnight casserole recipe that my mom sent me via email She said it was pretty good (compared to a full-fat version) and I’m looking forward to trying it myself 🙂 It was originally titled Southwestern Egg Casserole , but due to the addition of Feta cheese I felt it was more of a fusion recipe than strictly southwestern influenced *Note: Prep time includes refrigeration time , This is a lighter, overnight casserole recipe that my mom sent me via email She said it was pretty good (compared to a full-fat version) and I’m looking forward to trying it myself 🙂 It was originally titled Southwestern Egg Casserole , but due to the addition of Feta cheese I felt it was more of a fusion recipe than strictly southwestern influenced *Note: Prep time includes refrigeration time


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    Steps

    1
    Done

    Spray a 9x13 Baking Dish With Non-Stick Cooking Spray.

    2
    Done

    Cut the Tortillas in Half and Then Slice Each Half Crosswise Into 1-Inch Strips. Set Aside.

    3
    Done

    in a Large Bowl, Whisk Eggs and Egg Whites. Add Skim Milk, Cottage Cheese, Salt and Pepper. Stir Well.

    4
    Done

    Add Feta Cheese, 1 Cup of the Green Onions and the Tortilla Strips. Stir Well.

    5
    Done

    Pour Mixture Into Prepared Baking Dish, Cover Tightly With Aluminum Foil and Refrigerate For 8 Hours or Overnight.

    6
    Done

    to Bake:

    7
    Done

    Preheat Oven to 325.

    8
    Done

    Bake Covered Casserole For 1 Hour.

    9
    Done

    Remove Foil and Bake an Additional 20 Minutes, or Just Until Set. (casserole Will Continue to Get Firm as It Cools.).

    10
    Done

    Let Cool 5 Minutes and Then Cut Into 12 Squares.

    11
    Done

    Top Each Square With 2 Tablespoons Salsa and 1 Teaspoon Reserved Green Onion Tops.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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