Southwestern Egg Bake

By mrshermes2002

Ingredients

• 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

Details

Servings 1
Cooking time 36mins
Adapted from bettycrocker.com

Preparation

Step 1

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.