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Egg and Tortilla Casserole
Source: dLife

Cheesy egg, onion, and tortilla casserole topped with salsa.

Prep Time: 8 hours
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 202.0
Total Carbs 18.6 g
Dietary Fiber 1.7 g
Sugars 5.7 g
Total Fat 8.3 g
Saturated Fat 4.1 g
Unsaturated Fat 0.9 g
Potassium 180.3 mg
Protein 13.5 g
Sodium 642.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Meat , 1/2 Milk , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  medium corn tortilla
8 each  eggs
4 each  egg whites
2 1/2 cup  fat free milk
1 cup  low fat cottage cheese
0 3/4 tsp  salt
0 3/4 tsp  black pepper
1 1/2 cup  crumbled feta cheese
1 each  fresh green onions
1 each  cooking spray
1 1/2 cup  salsa
  1. Preheat the oven to 325 degrees. Spray a 13 X 9 inch baking dish with the cooking spray.
  2. Slice the tortillas in half then cut those halves crosswise into 1 inch pieces.
  3. Whisk together the egg and egg whites in a bowl. Mix in the milk, cottage cheese, salt, and pepper.
  4. Add the tortilla strips, feta cheese, and onions.
  5. Spoon the mixture into the prepared dish.
  6. Refrigerate, covered, for 8 hours.
  7. Cover and bake for 1 hour. Uncover and bake for an additional 20 minutes. Let cool for 5 minutes then slice into 12 equal pieces.
  8. Serve each piece with 2 tablespoons of salsa.

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