Southwestern Breakfast Bake

By cmschnettler

Ingredients

• 1 (11-ounce) can Mexicorn, drained
• 1 (4 ounce) can chopped green chiles1 bunch green onions, chopped
• 8 (6 inch) corn or flour tortillas, quartered
• 2 cups shredded, reduced
• fat Mexican blend cheese
• 4 eggs
• 6 egg whites
• 2/3 cup skim milk
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Preparation

Step 1

Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.

In bowl, combine Mexicorn, green chil­es and greenonions. Line bottom of pan with layer of tortillas. Top with half of the corn mixture, then half of the shred­ded cheese. Repeat layers.

In another bowl, whisk together remain­ing ingredients. Pour over layers in pan and let stand 10 minutes. Bake 30 to 35 minutes, until puffed.