Wednesday, November 5, 2008

Egg Casserole

Egg Casserole
by: Lisa Keller

We generally eat this every morning. I make a full batch and then reheat it in the mornings to make our time go more smoothly. Recipe can be split in half or thirds and placed in a smaller pan to meet your needs. Perfect for guests or potlucks, too.

5 cups Egg Beaters (equivalent to 20 eggs)

1 ½ lbs Shredded Mexican 4-Cheese or cheeses of your choice

1 lb Sour Cream

2 cans diced Green Chiles

2 lbs of any of meat (cooked): bacon, sausage, ground beef, ham

Bake in greased 9x13 pan at 400 degrees for 1 hour or until top is browned. Sometimes, I put in sautéed onions and peppers if I have any left over from a previous meal. I’ll also add some other seasonings, like Konriko Greek Seasoning or Tony Chachere’s Salt Free Seasoning or salt and pepper. Change the ingredients and seasonings as you wish. Every combination I have tried has worked, as long as it is stirred thoroughly. I recently put in asparagus and spinach instead of the chiles and added Italian seasoning.

Lower fat version:
6 cups Egg Beaters (equivalent to 24 eggs)

9 oz (~2 Cups) Shredded Mexican 4-Cheese or cheeses of your choice

1 lb Sour Cream, Fat Free!!!

2 cans diced Green Chiles

17 Banquet (frozen) pre-cooked turkey sausage links or Jones “Light” sausage links, chopped

or whatever will give you about 7 blocks of protein = 49g or a little less than 1lb of meat (precooked weight)

Total recipe = 40 blocks total protein => 1 Cup, uncooked = 4 blocks protein

You can make w/ in muffin tins, mini-fluted pans, mini-loaf pans, or in the 9x13 and divide as appropriate. Have fun!

This also freezes well.

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