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Recipe: Low Fat Huevos Rancheros Casserole (make ahead, AHA recipe)

Breakfast and Brunch
LOW FAT HUEVOS RANCHEROS CASSEROLE

Vegetable oil spray
2 ounces turkey breakfast sausage, casings removed (2 links)
1 Anaheim pepper, seeded and diced
6 (6-inch) corn tortillas, diced
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cups fat-free milk
Egg substitute equivalent to 6 eggs (about 1 1/2 cups)
2 tablespoons sliced black olives, drained

Preheat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with vegetable oil spray. Set aside.

In a small nonstick skillet, cook sausage over medium-high heat for 3 minutes, stirring to break up.

Add pepper and cook for 1 to 2 minutes, or until pepper is tender and sausage is no longer pink. Put in a colander and rinse with hot water. Drain well. Put in baking pan.

Top with tortillas, then with beans, and finally with tomatoes.

In a medium bowl, whisk together milk and egg substitute. Pour over casserole.

Bake for 45 minutes, or until center is set. Cut into six pieces and sprinkle with olives.

TO MAKE THE CASSEROLE AHEAD OF TIME:
Assemble as directed, then cover and refrigerate for up to 12 hours before baking. Remove from refrigerator 15 minutes before baking.

Makes 6 servings (3/4 cup per serving)

Per serving: 207 calories, 2 g fat, 5 g fiber, 16 g protein, 31 g carbs, 7 mg chol, 250 mg sodium

Weight Watcher Pts: 4

Source: American Heart Association Meals in Minutes
MsgID: 053083
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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