Servings: 8 Yield: 8 slices Active Time 30 mins Total Time 1 hr 10 mins
- Frozen chopped spinach
- Corn tortillas
- Shredded cheddar cheese
- Tomatillo salsa
- Sliced green onions
- Low-fat buttermilk
- Sour cream
1. Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with nonstick cooking spray. Thaw one 10-oz. package frozen chopped spinach. Drain and squeeze dry. Tear 12 corn tortillas into bite-size pieces and scatter half of them in the bottom of the dish. Top evenly with 1 cup of shredded Cheddar or Pepper Jack cheese, 3/4 cup tomatillo salsa, half the spinach, and 1/4 cup sliced green onions. Repeat the layers: tortillas, 1 cup shredded cheese, 3/4 cup salsa, 1/4 cup sliced green onions, and the remaining spinach. In a large bowl whisk together 1 1/2 cups lowfat buttermilk and 6 eggs (mixture may look curdled). Pour over the layers in dish. Top with an additional 1/2 cup shredded cheese. Bake for 35 to 40 minutes or until eggs are set and center reaches 160 degrees F on an instant read thermometer. Cool for 10 minutes. Serve with a dollop of sour cream, if desired.
Make Ahead Tip
- Get a head start on this breakfast-for-dinner dish by assembling and refrigerating the casserole up to 24 hours ahead. Let stand at room temperature 30 minutes before baking. Increase baking time to 45 to 50 minutes or until casserole reaches 160 degrees F.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 17, chol. (mg): 177, sat. fat (g): 8, carb. (g): 23, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 4, sugar (g): 6, pro. (g): 17, vit. A (IU): 1897, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 86, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 662, Potassium (mg): 335, calcium (mg): 387, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.