SOUTHWESTERN EGG BAKE

Southwestern Egg Bake image

Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.

Provided by Betty Crocker Kitchens

Time 36m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups cornbread stuffing crumbs
1 can (15.25 ounces) 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

Steps:

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.

Nutrition Facts : Calories 300, Carbohydrate 26 g, Cholesterol 240 mg, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg