Overnight Egg Casserole (lighter Version)

Total Time: 9 hrs 49 mins Preparation Time: 8 hrs 30 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 12
• corn tortilla
• 8 large eggs
• 4 large egg whites
• 2 1/2 cups skim milk
• 1 cup low fat cottage cheese (1%)
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 1/2 cups feta cheese, crumbled
• 1 1/4 cups green onions, thinly sliced (reserve 1/4 cup diagonally sliced tops for garnish)
• 1 1/2 cups salsa

Recipe

• 1 spray a 9x13 baking dish with non-stick cooking spray.
• 2 cut the tortillas in half and then slice each half crosswise into 1-inch strips. set aside.
• 3 in a large bowl, whisk eggs and egg whites. add skim milk, cottage cheese, salt and pepper. stir well.
• 4 add feta cheese, 1 cup of the green onions and the tortilla strips. stir well.
• 5 pour mixture into prepared baking dish, cover tightly with aluminum foil and refrigerate for 8 hours or overnight.
• 6 to bake:.
• 7 preheat oven to 325°.
• 8 bake covered casserole for 1 hour.
• 9 remove foil and bake an additional 20 minutes, or just until set. (casserole will continue to get firm as it cools.).
• 10 let cool 5 minutes and then cut into 12 squares.
• 11 top each square with 2 tablespoons salsa and 1 teaspoon reserved green onion tops.