Ingredients
Scale
- 4 cups egg whites
- 4 whole eggs
- 1/2 cup diced tomatoes
- 1 (4oz) can diced green chiles, drained
- 2 cups cheese of choice*
- 1 cup cottage cheese*
- 2 cup chopped cooked chicken
- 2 tablspoons almond flour
- 1 teaspon baking powder
- salt/pepper to taste
Instructions
- Preheat the oven to 350F and grease a 13×9 baking dish.
- In a large mixing bowl, add in the egg white and eggs. Using a hand held mixer, beat for 2 mintues or so. In a small bowl, mix the almond flour, basking powder and salt/pepper. Mix and break up any clumps. Add to the egg mixture.
- Using a spatual, stir in the cottage cheese, green chilies, chopped chicken and cheese. Transfer the egg mixture to the prepared baking dish.
- Bake on 350F for 40 minutes.
- Serve and enjoy!
Notes
- If you are dairy free, feel free to sub dairy free cheese and cottage cheese of choice.
- For additional flavor, top with sour cream and salsa verde before serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 3
- Sodium: 716
- Fat: 9
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
- Cholesterol: 126
Keywords: green chile egg casserole, breakfast casserole, keto, healthy, eggs