Overnight Egg Casserole (Lighter Version) |
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Prep Time: 8 Minutes Cook Time: 1 Minutes |
Ready In: 9 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Spray a 9x13 baking dish with non-stick cooking spray.
2. Cut the tortillas in half and then slice each half crosswise into 1-inch strips. Set aside.
3. In a large bowl, whisk eggs and egg whites. Add skim milk, cottage cheese, salt and pepper. Stir well.
4. Add Feta cheese, 1 cup of the green onions and the tortilla strips. Stir well.
5. Pour mixture into prepared baking dish, cover tightly with aluminum foil and refrigerate for 8 hours or overnight.
6. To Bake:.
7. Preheat oven to 325°.
8. Bake covered casserole for 1 hour.
9. Remove foil and bake an additional 20 minutes, or just until set. (Casserole will continue to get firm as it cools.).
10. Let cool 5 minutes and then cut into 12 squares.
11. Top each square with 2 Tablespoons salsa and 1 teaspoon reserved green onion tops.
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