A great casserole from breakfast, brunch, lunch or dinner!
Ingredients
- Self Rising Flour, 1/2 cup
- Non Fat Greek Yogurt, 1/2 cup
- Salt, 2 tsp.
- Pepper, 1 tsp.
- Sukrin Gold, 3 tsp.
- Kraft Fat Free Cheddar Cheese, 1/2 cup
- Kraft Fat Free Mozzarella Cheese, 1/2 cup
- Yellow Onion, 1/2 cup, diced
- Rotel Diced Tomatoes & Green Chilies, 1/2 cup
- Tony Chacheres Creole Seasoning, 3 tsp.
- Extra Lean Ground Meat, 1 pound
- Fat Free Milk, 1/2 cup
- Eggs, 10 large
- Onion Powder, 2 tsp.
- PAM
Directions
1. Preheat oven to 350 degrees.
2. Mix together flour, yogurt, salt and pepper in medium bowl to form a dough ball. Spray PAM onto counter top, place dough in the middle of the prepared counter top. Spray PAM on top of dough ball and roll out to form a "crust." Place in greased baking dish of your choice; I used a large cast iron skillet. Place in the oven and bake for 10 minutes.
3. In large skillet or pot, brown ground meat with Tony Chacheres, onion, Rotel and onion powder. Blend together well, making sure all pink has been cooked out of the meat.
4. Whisk together the eggs, milk and a dash of salt and pepper. Make sure to whisk well. Now add 1/4 cheddar cheese and 1/4 mozzarella cheese, whisk lightly, just making sure the cheese is incorporated with the eggs.
5. Take skillet with crust, out of the oven. Spoon meat mixture onto top of crust, making sure to spread it out evenly. Now, add the egg mixture on top of the meat.
6. Place dish back into the oven, for 20-30 minutes, or until the eggs have fully cooked through.
7. Remove from the oven and add the remainder of cheddar cheese and mozzarella cheese.
Makes 6 servings. 3 freestyle points per serving.
***Serve with a side of 0-point salsa.***
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