Overnight Egg Casserole (Lighter Version) – a delicious recipe with corn tortilla, eggs, egg whites, milk, cottage cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Spray a 9x13 baking dish with non-stick cooking spray.
2
Cut the tortillas in half and then slice each half crosswise into 1-inch strips.
3
Set aside.
4
In a large bowl, whisk eggs and egg whites.
5
Add skim milk, cottage cheese, salt and pepper.
6
Stir well.
7
Add Feta cheese, 1 cup of the green onions and the tortilla strips.
8
Stir well.
9
Pour mixture into prepared baking dish, cover tightly with aluminum foil and refrigerate for 8 hours or overnight.
10
To Bake:.
11
Preheat oven to 325.
12
Bake covered casserole for 1 hour.
13
Remove foil and bake an additional 20 minutes, or just until set.
14
(Casserole will continue to get firm as it cools.
15
).
16
Let cool 5 minutes and then cut into 12 squares.
17
Top each square with 2 Tablespoons salsa and 1 teaspoon reserved green onion tops.
797
kcal
Calories
53
g
Fat
18
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: corn tortilla, 8 large eggs, 4 large egg whites, 2 ½ cups skim milk, and more.
Yes, Overnight Egg Casserole (Lighter Version) falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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