Chile Relleno Mini Casseroles

• 1 cup corn fresh or frozen, thawed and patted dry
• 6 each green chili peppers seeded and diced, or to taste
• 4 each scallions, spring or green onions finely chopped
• 1 cup cheddar cheese low fat or whole fat
• 1 1/2 cups milk low fat or whole fat
• 6 large egg whites
• 4 large eggs
• 1/4 teaspoon salt or more to taste

1. Preheat oven to 400F.
2. Coat four 10-ounce baking dishes or regular casserole pan for 4 servings with cooking spray and place on a baking sheet.
3. Divide green chiles, corn and scallions among the ramekins evenly.
4. Sprinkle cheese on each top evenly.
5. Whisk milk, egg whites, eggs and salt in a medium bowl until combined.
6. Equally divide the egg mixture among the baking dishes.
7. Bake casseroles until the tops begin to brown and the eggs are set, about 30 to 35 minutes.
8. Cool slightly, serve warm.

corn, green chili peppers, scallions, cheddar cheese, milk, egg whites, eggs, salt

Taken from recipeland.com/recipe/v/chile-relleno-mini-casseroles-50130 (may not work)