Mexican Egg Casserole
1/4 cup low fat milk
1/2 cup fat free shredded cheddar cheese
1/2 cup fat free shredded mozzarella cheese
2 Tbsp. chopped jalapeno peppers
3/4 cup sliced fresh button mushrooms
1/4 cup roasted red peppers, chopped
1/4 cup onions, diced
1/4 cup 2% milk Velveeta cheese, cubed
1 Tbsp. canola oil
Non-stick cooking spray
4-6 burrito sized tortillas (optional)
1/2 cup salsa and/or guacamole (optional)
Preheat oven to 350 degrees F.
Spray a 1-1/2 to 2 quart casserole dish with non-stick cooking spray.
In a large bowl, beat together eggs and milk. Stir in shredded cheeses, chopped jalapeno peppers and sliced mushrooms. Bake in oven about 30 minutes, until eggs are set.
Meanwhile, heat canola oil in large skillet over medium heat. Add onions and saute until tender. Stir in chopped roasted red peppers and cubed Velveeta cheese. Heat while stirring constantly, until mixture is warmed and thoroughly melted…do not burn. Keep warm and serve with Mexican Egg Casserole.
Karen’s Note: Serve with (optional) burrito sized tortillas, salsa and/or guacamole to make breakfast burritos.
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