Chile Relleno Breakfast Casserole
Much lighter than a traditional chile relleno, each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings.
Servings: 4
Ingredients
- 4 large eggs, separated
- 1-1/2 cups unsweetened almond milk (or low-fat milk)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cans (4 ounces each) whole green chiles, drained
- 4 ounces shredded reduced-fat Mexican cheese blend
Optional Toppings:
- salsa, guacamole, light sour cream, avocado slices, chopped cilantro, jalapeño slices, etc.
Instructions
- Preheat oven to 350F degrees. Lightly spray an 11-inch x 7-inch baking dish with cooking spray.
- Whisk the egg yolks and milk in a medium mixing bowl.
- Whisk in the flour and salt until completely absorbed.
- In a large mixing bowl, beat the egg whites with an electric hand mixer until soft peaks form. Carefully fold the egg yolk mixture into the egg whites until thoroughly combined.
- Spoon a thin layer of egg mixture evenly over the bottom of the prepared baking dish. Place chilies over the egg mixture, being sure to cover the whole dish. Sprinkle cheese evenly over the chilies. Add the remaining egg mixture over the cheese and smooth evenly.
- Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- All pan to rest on a wire rack for at least 5 minutes before cutting. Serve warm.
- Store any leftover casserole in an airtight container in the refrigerator.
Notes
Serving size: 1/4th recipe
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This simple casserole, with just 5 ingredients plus salt, comes together easily with easy-to-find everyday ingredients. Much lighter than a traditional chile relleno—which takes a large roasted poblano pepper and stuffs it with cheese, then is dipped in batter and deep fried until golden brown—each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings. I loved the lightness of this casserole, but would have like a little more green Chile flavor. Next time I make this, I will an additional can (or two) of whole green chiles.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) This simple casserole, with just 5 ingredients plus salt, comes together easily with easy-to-find everyday ingredients. Much lighter than a traditional chile relleno—which takes a large roasted poblano pepper and stuffs it with cheese, then is dipped in batter and deep fried until golden brown—each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings. I loved the lightness of this casserole, but would have like a little more green Chile flavor. Next time I make this, I will an additional can (or two) of whole green chiles.
Nutrition
Serving: 1/4th recipe | Calories: 240kcal | Carbohydrates: 21g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 208mg | Sodium: 696mg | Potassium: 317mg | Fiber: 2g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 19mg | Calcium: 488mg | Iron: 2mg