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Mini Chili Casserole

Posted on March 12, 2019 | No Comments on Mini Chili Casserole

Enjoy these portion-sized casseroles that cook in an instant. Use small heat-proof remekins or custard cups for these casseroles.

Yield: 4 to 6 portions

Ingredients:

  • 2 tablespoons melted margarine
  • 2 pieces siling labuyo, chopped
  • 3/4 cup whole kernel corn
  • 4 stems spring onions, thinly sliced
  • 1 cup low-fat cheddar cheese, grated
  • 1 and 1/2 cup non-fat milk
  • 6 eggs, beaten
  • 1/4 teaspoon salt

Procedures:

  1. Preheat oven to 400 F.
  2. Coat the inside of the heatproof ramekins with margarine and place them on a baking sheet.
  3. Equally divide siling labuyo, corn, and green onions among the ramekins.  Top each with cheese.
  4. Whisk milk, eggs, and salt in a medium bowl until combined.
  5. Divide the egg mixture evenly among the ramekins.
  6. Bake the mini casseroles until the tops begin to brown and the eggs are set.  This will take about 25-35 minutes.

Nutrition Facts Per Serving:

  • Calories (kcal) 203
  • Carbohydrates (g) 11
  • Protein (g) 16
  • Fat (g) 11

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