Southwestern Egg Bake
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 (4 ounces) Monterey Jack cheese, shredded
- Salsa, if desired
Cooking time 36mins
Adapted from bettycrocker.com
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.