Southwestern Egg Bake

Name: Southwestern Egg Bake
Ingredients: 2 c. corn bread stuffing crumbs; 1 can (15 1/4 oz.) whole kernel corn, drained; 1 can (4 oz.) chopped green chilies; 1/2 c. sour cream; 7 eggs; 1 c. shredded Monterey Jack cheese (4 oz.); Salsa, if desired

7 ingredients

1 steps

Ingredients

2 c. corn bread stuffing crumbs
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies
1/2 c. sour cream
7 eggs
1 c. shredded Monterey Jack cheese (4 oz.)
Salsa, if desired

Directions

1

Heat oven to 400°. Spray rectangular baking dish, 13 x 9 x 2 inches, with nonstick 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 not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes or until cheese is melted. Serve with salsa.