Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
cups cornbread stuffing crumbs
can (15.25 ounces) Green Giant® whole kernel corn, drained
can (4.5 ounces) Old El Paso® chopped green chiles, undrained
cup sour cream
cup shredded Monterey Jack cheese (4 ounces)
Salsa, if desired
- Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
- Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
- Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
- Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Prepare the stuffing mixture and refrigerate in the baking dish up to a day in advance. Add eggs and bake 20 minutes before serving time.
For extra olé, sprinkle with chopped fresh cilantro or finely chopped jalapeño chili.