Skinny Mexican Breakfast Casserole

Name: Skinny Mexican Breakfast Casserole
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 4 eggs; 6 egg whites; 1 1/2 cups low-fat milk; 1 pound extra lean ground beef cooked and drained; 1 packet taco seasoning; 1 red bell pepper diced; 3/4 cup sliced green onions; 1 1/2 cups shredded cheese reduced-fat Mexican blend, divided; 9 corn tortillas; sour cream

BlairLonergan

10Ingredients

240Calories

65Minutes

An easy, healthy, make-ahead breakfast, lunch, or dinner option that pleases kids and adults alike! This Skinny Mexican Breakfast Casserole is packed with flavor, protein, veggies, and CHEESE! It’s a delicious and nutritious way to indulge your cravings for zesty South of the Border brunch fare at any time of day.

Ingredients

servings:

4 eggs
6 egg whites
1 1/2 cups low-fat milk
1 pound extra lean ground beef (cooked and drained)
1 packet taco seasoning
1 red bell pepper (diced)
3/4 cup sliced green onions
1 1/2 cups shredded cheese (reduced-fat Mexican blend, divided)
9 corn tortillas
sour cream

Directions

Preheat oven to 350 degrees F. Spray a large 13-inch by 9-inch baking dish with cooking spray and set aside.
In a bowl, stir together ground beef and taco seasoning. Add red pepper, green onions, and 1 cup of the cheese. Toss together.
In a separate large bowl, beat eggs, egg whites, and milk with a whisk until combined.
Place 3 tortillas in the bottom of your prepared casserole dish, tearing if needed to fit the bottom of the dish.
Top the tortillas with half of the beef mixture. Layer 3 more tortillas on top, then top those tortillas with the remaining beef mixture. Top that layer with the 3 remaining tortillas. Pour egg mixture over tortillas. Sprinkle remaining ½ cup of cheese on top.
Cover casserole tightly and bake for about 45 minutes, or until the center is set. Remove the cover and cook for an additional 5-10 minutes to allow the cheese on top to brown and crisp slightly.
Serve with salsa or diced tomatoes, sour cream, avocado, or guacamole.