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Southwestern Egg Bake
Southwestern Egg Bake
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Prep Time:
8 minutes
Total Time:
36 minutes
Effortlessly prepare this savory corn, chili, cheese, and egg bake ahead of time for a stress-free and satisfying brunch.
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
Instructions:
  • Preheat oven to 400°F and generously spray a 13x9x2-inch rectangular baking dish with cooking spray.
  • Combine the stuffing, corn, chilies, sour cream, and 1 egg in a large bowl, then spread the mixture evenly in a baking dish.
  • Create 6 wells in the stuffing mixture using the back of a spoon. Crack 1 egg into each well and gently pierce the yolk of each egg with a fork.
  • Bake for 20-25 minutes until eggs are set, then sprinkle with cheese and bake for an additional 2-3 minutes until melted. Serve with salsa.

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