Mini chile relleno casserole & spicy breakfast potatoes
Casseroles
For the Casseroles: 2 can 4-ounce diced green chiles, drained and patted dry ¾ cup frozen corn, thawed and patted dry 4 scallions, thinly sliced 1 cup sourdough bread, cut into cubes (can be stale) 1 cup shredded reduced-fat cheddar cheese 1½ cup non-fat milk 6 large egg whites 4 large egg ¼ tsp salt For the Spicy Breakfast Potatoes: 1 Bag (16 oz) Frozen Diced Potatoes 1 tbsp Extra Virgin Olive Oil 1¼ tsp Sea Salt 1 tbsp Dijon Mustard 1¼ tsp Cumin 1 tsp Black Pepper Coarse ½ tsp Cayenne Pepper ¼ cup Green Chiles Mild, Canned ¼ cup Red Pepper, chopped ¼ cup Frozen Corn ¼ cup Green Onions, for garnish
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