Overnight Egg Casserole (Lighter Version)

“This is a lighter, overnight casserole recipe that my mom sent me via email. She said it was pretty good (compared to a full-fat version) and I'm looking forward to trying it myself. :) It was originally titled "Southwestern Egg Casserole", but due to the addition of Feta cheese I felt it was more of a fusion recipe than strictly southwestern influenced. *Note: Prep time includes refrigeration time.”
READY IN:
9hrs 49mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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. Set aside.
  3. In a large bowl, whisk eggs and egg whites. Add skim milk, cottage cheese, salt and pepper. Stir well.
  4. Add Feta cheese, 1 cup of the green onions and the tortilla strips. Stir well.
  5. Pour mixture into prepared baking dish, cover tightly with aluminum foil and refrigerate for 8 hours or overnight.
  6. To Bake:
  7. Preheat oven to 325°.
  8. Bake covered casserole for 1 hour.
  9. Remove foil and bake an additional 20 minutes, or just until set. (Casserole will continue to get firm as it cools.).
  10. Let cool 5 minutes and then cut into 12 squares.
  11. Top each square with 2 Tablespoons salsa and 1 teaspoon reserved green onion tops.

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