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Southwestern Egg Bake

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

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(30 Ratings)

30 Ratings

5 spoons 37%

4 spoons 27%

3 spoons 23%

2 spoons

1 spoons 10%

Member Reviews (6)

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PREP TIME
8 Min
TOTAL TIME
36 Min
SERVINGS
6

2: cups cornbread stuffing crumbs

1: can (15.25 ounces) Green Giant® 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

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1 Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2 Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
3 Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
4 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.

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Expert Tips

Prepare the stuffing mixture and refrigerate in the baking dish up to a day in advance. Add eggs and bake 20 minutes before serving time.

For extra olé, sprinkle with chopped fresh cilantro or finely chopped jalapeño chili.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 145 ),

Total Fat 16 g

(Saturated Fat 8 g,

Cholesterol 240 mg;
Sodium 670 mg;
Total Carbohydrate 26 g

(Dietary Fiber 2 g,

Protein 15 g;

Percent Daily Value*:

Vitamin A 14.00%;
Vitamin C 8.00%;
Calcium 20.00%;
Iron 10.00%;

Exchanges:

2 Starch;
1 1/2 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 9/19/2011 5:23:52 PM REPORT ABUSE SeannaO said:

Rating:

After reading the reviews about dryness, I add an extra egg in the mix and substituted plain non-fat yogurt for the sour cream. I also let it sit overnight. When baking, I didn't add the eggs on top until the dish had baked for about 15 min. After adding the eggs, I covered the dish with foil and baked for another 5 min before adding cheese. I let it bake again for another 5 min uncovered. Serving this with avocado slices, salsa, and plain non-fat yogurt (or sour cream) made this dish absolutely splendid! I will definitely be making it again to experiment with other ingredients for breakfast, lunch, and dinner.

This reply was: Helpful Inspiring

Posted 12/10/2010 1:31:24 PM REPORT ABUSE mooret390 said:

Rating:

I overcooked this and the eggs came out like rubber, but I will definitely do it again and be more careful. It is a handy platform that I will probably do regularly in a variety of ways.

This reply was: Helpful Inspiring

Posted 11/8/2010 9:33:46 PM REPORT ABUSE razosk said:

Rating:

My friends just love it when I experiment for potlucks...and this recipe was a huge success. I add a little more sour cream and cheese than the recipe called for which helped keep it moist. I've also made it with sausage. It is a great foundation recipe that lends itself to modifications based on your mood and group.

This reply was: Helpful Inspiring