Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
10 large eggs
1 4-oz can chopped fire-roasted green chile peppers
Kernels from 3 ears of corn
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray. I use Trader Joe's olive oil or canola spray, whichever one I have on hand.
In a large bowl, lightly beat the eggs, and stir in all of the remaining ingredients. Pour the mixture into the casserole dish.
Bake at 375F for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating. Or, cool completely, and refrigerate or freeze.