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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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 (32) 8 Reviews
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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

SAVE ON THIS RECIPE!

LOCATION

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.

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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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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