Southwestern Egg Bake
Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
Ingredient
- 2 cups cornbread stuffing crumbs
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (4 oz) 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
Direction
- 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.
