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Southwest Breakfast Casserole
Ingredients:
- 1 cup medium salsa
- 1 can black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 10 (6-inch) corn tortillas, cut into 1-inch strips
- Cooking spray
- 1 cup (4 ounces) preshredded reduced-fat Mexican cheese, divided
- 1 cup low-fat sour cream
- 1 cup fat-free milk
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped tomatoes (optional)
- 2 Tablespoons sliced black olives (optional)Preparation:
- Combine salsa, cilantro and beans in a bowl
- Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray
- Top with 1/3 cup cheese and about 1 cup salsa mixture
- Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips
- Combine sour cream and next 5 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions
- Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight
- Preheat oven to 350°
- Remove dish from refrigerator. Let stand at room temperature 10 minutes
- Cover and bake at 350° for 25 minutes
- Uncover and bake an additional 20 minutes or until lightly browned
- Top with tomatoes and olives. Makes 6 servings.
* Calories: 292
* Calories from fat: 28%
* Fat: 9.2g
* Saturated fat: 4.5g
* Monounsaturated fat: 2.7g
* Polyunsaturated fat: 1.1g
* Protein: 17.7g
* Carbohydrate: 36.5g
* Fiber: 4.7g
* Cholesterol: 93mg
* Iron: 2.2mg
* Sodium: 755mg
* Calcium: 335mg
