Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Southwestern Egg Bake

Southwestern Egg Bake
  • Prep 8 min
  • Total 36 min
  • Servings 6
Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
Updated December 15, 2005

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

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.

  • 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 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.
© 2021 ®/TM General Mills All Rights Reserved