Southwestern Egg Bake

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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
  1. Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  2. Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
  3. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
  4. 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
Do-Ahead Tip
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.
Special Touch
For extra olé, sprinkle with chopped fresh cilantro or finely chopped jalapeño chili.