Skinny Mexican Breakfast Casserole

• 4 eggs
• 6 egg whites
• 1 1/2 cups low-fat milk
• 1 pound extra lean ground beef cooked and drained
• 1 packet taco seasoning
• 1 red bell pepper diced
• 3/4 cup sliced green onions
• 1 1/2 cups shredded cheese reduced-fat Mexican blend, divided
• 9 corn tortillas
• sour cream

1. Preheat oven to 350 degrees F. Spray a large 13-inch by 9-inch baking dish with cooking spray and set aside.
2. In a bowl, stir together ground beef and taco seasoning. Add red pepper, green onions, and 1 cup of the cheese. Toss together.
3. In a separate large bowl, beat eggs, egg whites, and milk with a whisk until combined.
4. Place 3 tortillas in the bottom of your prepared casserole dish, tearing if needed to fit the bottom of the dish.
5. Top the tortillas with half of the beef mixture. Layer 3 more tortillas on top, then top those tortillas with the remaining beef mixture. Top that layer with the 3 remaining tortillas. Pour egg mixture over tortillas. Sprinkle remaining 1/2 cup of cheese on top.
6. Cover casserole tightly and bake for about 45 minutes, or until the center is set. Remove the cover and cook for an additional 5-10 minutes to allow the cheese on top to brown and crisp slightly.
7. Serve with salsa or diced tomatoes, sour cream, avocado, or guacamole.

eggs, egg whites, lowfat milk, taco, red bell pepper, green onions, shredded cheese, corn tortillas, sour cream

Taken from www.yummly.com/recipe/Skinny-Mexican-Breakfast-Casserole-1105291 (may not work)