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Southwestern Egg Bake

 32 Ratings
8 Comments
  • Prep Time 8 min
  • Total Time 36 min
  • Servings 6
  • Save
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Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
145
% Daily Value
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
% 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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