Southwestern Corn Brunch

10 ingredients
7 steps

Ingredients

  • 1 10 oz. pouch frozen whole kernel corn with butter sauce
  • 4 eggs
  • 1 4 oz. can chopped mild green chilies, drained
  • 1/2 c. shredded Monterey jack Cheese
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. chopped tomato
  • 1/2 tsp. chili powder
  • Lettuce leaves
  • Fried tortillas
  • Sour cream

Directions

  1. 1
    In a bowl of warm water, thaw corn pouch for 20 minutes. Heat oven to 325°.
  2. 2
    Grease a shallow 2-quart baking dish.
  3. 3
    In medium bowl, beat eggs and stir in thawed corn, green chilies, cheeses, tomato, and chili powder; pour into baking dish.
  4. 4
    Bake for 20 to 25 minutes or until knife inserts 1 inch from center and comes out clean.
  5. 5
    Cut into squares.
  6. 6
    If desired, serve on lettuce leaf in a crisply fried tortilla.
  7. 7
    Top each serving with sour cream and tortilla crumbs. Yield: 6 servings.

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