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Chili Relleno Breakfast Casserole

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4 green Anaheim or Poblano peppers

2 cups crushed blue corn chips

1 ½ cups egg substitute

¼ cup minced onion

1 tsp cumin

¼ tsp ground cayenne pepper

1 avocado, sliced

2 cups 2% milk Mexican-style shredded cheese


  • 1. Preheat oven to 350 degrees F.
  • 2. Wash peppers, slice lengthwise and remove seeds. Blot dry with a paper towel.
  • 3. In a small mixing bowl, whisk together egg substitute, onion, cumin, and cayenne pepper.
  • 4. Spray a small casserole dish with nonstick cooking spray.
  • 5. Line the bottom of the dish with 1 cup of crushed blue corn chips.
  • 6. Next, place pepper slices on top of the blue corn chips.
  • 7. Sprinkle 1 cup of shredded cheese over the peppers.
  • 8. Layer avocado slices next.
  • 9. Pour egg mixture over the avocado.
  • 10. Top the casserole off with remainder of crushed chips and cheese.
  • 11. Cover casserole dish with aluminum foil and bake for 35-40 minutes.

Yield:   6 servings

Nutrition information per serving: 283 calories, 18 gm protein, 20 gm total carbohydrate, 3.5 gm fiber, 16 gm total fat with 5.5 gm saturated fat, 493 mg sodium, 593 mg calcium.  

Top casserole with nonfat sour cream and salsa.  Serve alongside fresh tomato slices.

Source:  Recipe by Marianne Wetherill, RD/LD

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