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Receta Have Mother’s Day at home with Holly Clegg’s Southwestern Breakfast Bake
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Ingredientes
- 1 (11-ounce) can Mexicorn, drained (Mexican flavored canned corn with diced chilies)
- 1 (4-ounce) can chopped green chilies
- 1 bunch green onions, chopped
- 8 (6-inch) corn or flour tortillas, quartered
- 2 cups shredded, reduced-fat Mexican-blend cheese
- 4 eggs
- 6 egg whites
- 2/3 cup skim milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fat 5 g
- Saturated Fat 3 g
- Sugars 3 g
View Full Recipe at This Mama Cooks!
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 762g | |
| Calories 674 | |
| Calories from Fat 261 | 39% |
| Total Fat 29.42g | 37% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.08g | |
| Cholesterol 753mg | 251% |
| Sodium 388mg | 16% |
| Potassium 1685mg | 48% |
| Total Carbs 75.16g | 20% |
| Dietary Fiber 10.9g | 36% |
| Sugars 26.16g | 17% |
| Protein 39.19g | 63% |
