Southwestern Egg Bake
[1]Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
2
cups cornbread stuffing crumbs
1
can (15.25 ounces) Green Giant® whole kernel corn, drained
1
can (4.5 ounces) Old El Paso® chopped green chiles, undrained
1/2
cup sour cream
7
eggs
1
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
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.
Tags:
- Recipes [3]
- Breads and Breakfast [4]
- Buffet Ideas [5]
- Casserole [6]
- Potluck [7]
- Vegetarian [8]
- Kiddos [9]
- Birthday ideas [10]
- Family [11]
- Babysit [12]
- Camping Recipes [13]
- Date Night [14]
- Family Fun Night [15]
- Holidays [16]
- Parties [17]