Chiles Rellenos Breakfast Casserole (Egg, Cheese, and Green Chile casserole)

We've been making this mild egg, green chilies, and cheese casserole for ages. It's perfect for a brunch dish or a light dinner. When I made this casserole yesterday, I knew Joe had a busy week ahead and would need to eat on the run. I wrapped up his casserole in a flour tortilla so he could eat breakfast to-go. Yum.

If you follow Weight Watchers, 1/6 of this casserole is approximately 4 points and counts for 1 dairy and 1 veggie.

Ingredients

1 tsp olive oil
1 cup chopped onion
1 cup chopped red pepper
2 4-oz cans diced mild or hot green chilies (your preference; I don't like spicy foods first thing in the morning!)
1 1/2 cups egg substitute
2/3 cup low-fat cheddar cheese, shredded
1/2 cup fat-free sour cream
1 cup chopped and seeded tomato
1/2 cup Monterey Jack cheese, shredded

Directions

Heat frying pan, then add the olive oil. Saute onion and red pepper until slightly tender. Stir in green chilies and cook for 5 minutes on low heat.

Preheat the oven to 350 degrees, and oil an 8-inch square casserole pan. 

Whisk together the egg substitute and sour cream. Stir in the pepper mixture, cheddar, and tomato. Pour into the casserole pan and top with the Monterey Jack cheese.

Bake for 30-40 minutes, until golden brown, and a knife inserted in the middle comes out clean. You can add red or green salsa before serving, if you'd like.

Serves 4-6.