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Overnight Southwestern Egg Bake

Ingredients

  • 12 large eggs
  • 1/2 cup half -and-half or milk
  • 1 (11-ounce) can Green Giant Mexicorn, (whole corn, red and green peppers)
  • 10 (6-inch) soft corn tortillas, cut into quarters
  • 1 cup (4-ounces) shredded Cheddar or Monterey Jack cheese (or a combination of both)
  • 2 cups salsa
  • 1 cup sour cream
  • 1 cup prepared guacamole
  1. Generously grease a 13-by-9-by-2 inch (3 quart) baking dish.
  2. In large bowl, combine eggs and half-and-half; beat slightly.
  3. Drain corn and stir into egg mixture.
  4. Arrange tortillas into greased dish.
  5. Pour egg mixture over tortillas.
  6. Sprinkle with cheese.
  7. Cover and refrigerate overnight.
  8. Heat oven to 375-degrees. Cover casserole with foil.
  9. Bake 25 to 30 minutes or until edges are just set.
  10. Let stand, covered, 5 minutes.
  11. Uncover and serve with salsa, sour cream and guacamole.

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