This breakfast casserole features skim milk and reduced-fat cheeses, along with a mix of green pepper, green onions, corn and diced tomatoes with chilies, delivering a lighter, yet tasty, start to the day.
24 large eggs
1 1⁄2 cups skim milk
2 1⁄2 cups canned tomatoes with diced chilies, undrained
5 cups frozen hash brown potato shreds, thawed
3 cups shredded reduced-fat cheddar cheese
3 cups shredded reduced-fat Monterey Jack cheese
2 cups diced green pepper
2 cups sliced green onions
1 cup frozen corn, thawed
2 tsp. salt
1⁄2 tsp. pepper
- Coat 12x20x2-in. steam table pan with nonstick spray.
- In large bowl, blend eggs and milk. In a separate bowl, combine tomatoes, potatoes, cheeses, green pepper, green onions, corn, salt, and pepper.
- Add eggs to potato mixture. Pour into prepared pan.
- Bake at 350ºF for 60-70 min., until puffy and golden. Serve immediately.