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Green Chile Egg Bake Made With Greek Yogurt

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Quick and easy because you make it in the blender. Packed with protein to get you through the day!

Ingredients

Scale
  • 1 cup cheese, shredded (I used co-jack)
  • 1 cup corn (white or yellow, frozen or canned)
  • 2 ounces (1/2 can) chopped green chiles
  • 6 eggs
  • 3/4 cup plain nonfat Greek yogurt
  • 2 tablespoons melted butter
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ounces (1/2 can) chopped green chiles
  • Toppings: Sour cream, avocado, cilantro, corn

Instructions

  1. Preheat oven to 350 degrees.
  2. Sprinkle cheese, corn, and green chiles evenly into the bottom of a well greased 1 1/2 quart baking dish.
  3. Place eggs, Greek yogurt, melted butter, flour, baking powder, salt and the 2 remaining ounces of green chiles into a blender. Blend for 10-15 seconds or until you have a smooth batter.
  4. Pour the batter over the top of your cheese, corn, and chiles, and mix gently.
  5. Bake for 37-39 minutes. The top should be browned, and the center should be just set.

Notes

* You will use a 4 ounce can of chopped green chiles for this recipe. One half is used in the first part of the recipe, and the other half goes into the blender with the eggs.

Nutrition

Find it online: https://lovelylittlekitchen.com/green-chile-egg-bake-made-greek-yogurt/