Sunday, September 19, 2010

Mexican Egg Casserole


  • 6 Eggs
  • 1/2 cup Shredded Cheese
  • 6 La Tortilla Factory Hand Made Style White Corn Tortillas
  • 4 links of Chorizo
  • 4 oz can of Fire-Roasted Diced Green Chilies
  • 1/2 cup Diced Red Onions
  • 1/4 cup Chopped Cilantro
  • 1/2 cup Tomatoes
  • Mexican Seasoning (I used McCormick Garlic and Onion Grill Medley and organic Chipotle Adobo blend I bought from Whole Foods)

  1. Remove chorizo from casing and sautee until brown with diced onion.
  2. Layer 9x13 casserole dish (treated with non-stick spray) with green chile, meat, tortilla, cheese. Continue layering in that order ending with cheese.
  3. Pour whipped eggs (seasoning, cilantro, hot sauce, water) over layers. Let sit for at least six hours or overnight
  4. Bake at 350 degrees for 1 hour and 10 minutes es or until cheese begins to brown
The casserole was delicious; however, next time I would not let the cheese brown because as I reheat it during the week, the cheese gets rubbery. This is definitely not low fat or sodium, but it is filling and high in protein. If you want to make it lowfat, you can take out the chorizo and add MorningStar Scrambles and use lowfat cheese.

Serving Size: 1 square / 6 squares total

Amount per Serving - 239 Calories / 103.7 Calories from Fat
Total Fat 11.52g
Saturated Fat 4.34g
Sodium 484.14mg
Total Carbohydrate 17.27g
Dietary Fiber 1.24g
Sugars 0.56g
Protein 15g
Est. Percent of Calories from:
Fat - 43% / Carbs - 28% / Protein - 25%

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