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Prep 8min
Total36min
Servings6
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Ingredients
2
cups cornbread stuffing crumbs
1
can (15.25 ounces) whole kernel corn, drained
1
can (4 oz) 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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Steps
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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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Calories from Fat
145
Total Fat
16 g
Saturated Fat
8 g
Cholesterol
240 mg
Sodium
670 mg
Potassium
270 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Protein
15 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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