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Corn, green chile, egg and cheese casserole

The Perfect Pantry
  • minutes
  • Serves

INGREDIENTS

10

large eggs

1 4 ounce can

chopped fire-roasted green chile peppers

Kernels from 3 ears of corn

2 cups

grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)

2 tbsp

skim milk

1/2 tsp

ground cumin

1/2 tsp

kosher salt

1/2 tsp

fresh black pepper