Mexican Crustless Quiche
Blue Eyes had posted this one a long while back so I tried it and thought I would re-post to keep fresh for all of us!
Mexican Crustless Quiche 6 oz Salsa –you want this really thick Drain if wet or runny 6 eggs (I used eggbeaters) ½ c lite sour cream 1 4oz can of diced green chilies drained (I used jalapeños instead) 1 c low fat cheese (I used sharp) Preheat oven to 350. Spray 13X9 pan with non-stick spray. Spread salsa over bottom of pan. Mix eggs up then add sour cream and mix until smooth and creamy. Add chilies and cheese and pour into pan. Fold mix into salsa. Bake 30-40 minutes until set and lightly brown on top. Here are some add ins you can try---diced cooked ham, shredded cooked chicken, ground beef, leftover shredded roast, cooked sausage. Blue Eyes had posted this one a long while back so I tried it and thought I would re-post to keep fresh for all of us!
Mexican Crustless Quiche 6 oz Salsa –you want this really thick Drain if wet or runny 6 eggs (I used eggbeaters) ½ c lite sour cream 1 4oz can of diced green chilies drained (I used jalapeños instead) 1 c low fat cheese (I used sharp) Preheat oven to 350. Spray 13X9 pan with non-stick spray. Spread salsa over bottom of pan. Mix eggs up then add sour cream and mix until smooth and creamy. Add chilies and cheese and pour into pan. Fold mix into salsa. Bake 30-40 minutes until set and lightly brown on top. Here are some add ins you can try---diced cooked ham, shredded cooked chicken, ground beef, leftover shredded roast, cooked sausage. Blue Eyes had posted this one a long while back so I tried it and thought I would re-post to keep fresh for all of us!
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