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Southwestern Egg Bake

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

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( 31 Ratings)

31 Ratings

5 Stars 35%

4 Stars 29%

3 Stars 23%

2 Stars

1 Stars 10%

Member Reviews ( 7 )

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Prep Time 8 min
Total Time 36 min
Servings 6

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 145 ),

% Daily Value

Total Fat: 16 g; 16 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 240 mg; 240 %;
Sodium: 670 mg; 670 %;
Total Carbohydrate: 26 g; 26 %
(Dietary Fiber 2 g 2 % ),
Protein: 15 g; 15 %

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 8%;
Calcium: 20%;
Iron: 10%;

Exchanges:

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

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

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 1/29/2013 5:41:36 PM REPORT ABUSE FannyFarmer said:

Rating:

Pretty good! Made in 8x8 pan, served with cilantro, avocado slices, and salsa. Only used 4 eggs on top.

This reply was: Helpful Inspiring

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