Ingredients
2 cans (4 oz. each) diced green chilies, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded cheddar cheese
1-1/2 cups milk
6 large egg whites
4 large eggs
1/4 tsp. salt

Directions
Preheat oven to 400 degrees F. Coat 8 6-ounce heat proof ramekins with cooking spray and place on a baking sheet. Equally divide the chilies, corn and scallions between the ramekins. Top each with cheese.

Whisk together the milk, egg whites, eggs and salt in a medium size mixing bowl until well combined. Divide this egg mixture evenly between the ramekins.

Bake the casseroles until the tops begin to brown and the eggs are set, about 25 minutes.