Southwestern Egg Bake
Instead of using beaten eggs, this recipe has whole eggs cracked on top. Each serving gets one egg.
- 2 cups corn bread stuffing crumbs
- 1 can whole kernel corn, drained (15 1/4 oz)
- 1 can chopped green chiles, undrained (4 oz)
- 1/2 cup sour cream
- 7 large eggs
- 1 cup shredded Monterey Jack cheese (4 oz)
- Salsa, if desired
Preheat oven to 400 degrees. Spray a 13 x 9-inch baking dish with Pam.
Mix stuffing crumbs, corn, chilies, sour cream and 1 egg. Spread evenly in baking dish.
Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
Bake uncovered in preheated oven for 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bairn 2 or 3 minutes longer or until cheese is melted. Serve with salsa. Makes 6 servings. Enjoy!