SOUTHWESTERN EGG BEATERS RECIPES

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MEXICAN CORNBREAD CASSEROLE RECIPE BY MADELINE BUIANO



Mexican Cornbread Casserole Recipe by Madeline Buiano image

This recipe for Mexican cornbread casserole is a can't-beat dinner dish. Cornbread is topped with melted cheese, ground beef and tomatoes to make a mouthwatering dish for all ages. This recipe is courtesy of Ready Set Eat. 

Provided by THEDAILYMEAL.COM

Total Time 34 minutes59S

Prep Time 14 minutes59S

Cook Time 19 minutes59S

Yield 6

Number Of Ingredients 10

no-stick cooking spray, preferably pam original
1 pkg (8.5 oz each) corn muffin mix
1/4 cup egg beaters
1/3 cup reduced fat (2%) milk
3/4 cup corn, preferably birds eye sweet kernel, divided
1/2 pound ground chuck beef (80% lean)
1 can (10 oz each) diced tomatoes & green chilies, drained, preferably ro*tel original
1 can (8 oz each) tomato sauce, preferably hunt's
1/2 teaspoon ground cumin
1 cup shredded reduced fat mexican cheese blend

Steps:

  • Preheat oven to 375°F.
  • Spray 8x8-inch glass baking dish with cooking spray; set aside.
  • Stir together corn muffin mix, Egg Beaters, milk and half of corn in bowl.
  • Pour into prepared dish.
  • Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  • Stir in drained tomatoes, tomato sauce, remaining corn and cumin.
  • Pour mixture over top of batter.
  • Top with cheese.
  • Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.

Nutrition Facts : ServingSize 1 serving, Calories 541 calories, SugarContent 4 g, FatContent 19 g, CarbohydrateContent 72 g, CholesterolContent 86 mg, FiberContent 6 g, ProteinContent 23 g, SaturatedFatContent 7 g, SodiumContent 1352 mg, TransFatContent 0.4 g

BROCCOLI AND CHEESE EGG MUFFINS - SKINNYTASTE



Broccoli and Cheese Egg Muffins - Skinnytaste image

I love making a batch of these easy breakfast Broccoli and Cheese Egg Muffins for meal prep. Perfect to make ahead for easy breakfast on the go.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

4 cups broccoli florets
4 whole large eggs
1 cup egg whites
1/4 cup reduced fat shredded cheddar (Sargento)
1/4 cup good grated cheese like pecorino romano
1 tsp olive oil
salt and fresh pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Steam broccoli with a little water for about 6-7 minutes.
  • When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
  • Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
  • In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
  • Pour into the greased tins over broccoli until a little more than 3/4 full.
  • Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.
  • Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Nutrition Facts : ServingSize 2 omelets, Calories 167 kcal, CarbohydrateContent 5 g, ProteinContent 18 g, FatContent 8.5 g, CholesterolContent 170 mg, SodiumContent 317 mg, FiberContent 2.5 g

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