Eggs with green chilis

This is the simplest breakfast casserole I know of. While there are several variations of a popular breakfast casserole containing bulk sausage and/or frozen hash browns, this one is deliciously different — it’s not full of fat. It’s simple and tasty and not so hard on the arteries.

I got the recipe from my sister and have no idea where it originated.

6 eggs (I use a couple of eggs plus the equivalent amount of egg substitute)

8 oz. grated sharp cheddar cheese (I use reduced fat cheese)

8 oz. sour cream (I use fat-free or reduced fat)

1 small can chopped green chilis

Dump everything into a big bowl, mix it all up with a wisk and pour into an 8 X 8 pan you’ve sprayed with cooking spray. Bake at 350 for 30 minutes or until it’s not jiggly. Cut into squares and serve. I usually make a larger version and use a 9 X 13 pan.