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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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) 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
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