Southwestern Egg Bake

(6 servings)

  • 2 cups corn bread stuffing crumbs
  • 1 can (15 1/4 ounces) whole kernel corn - drained
  • 1 can (4 ounces) chopped green chilies - undrained
  • 1/2 cup sour cream
  • 7 large eggs
  • 1 cup shredded Monterey Jack cheese
  • salsa - optional
Heat oven to 400 degrees F. Spray a rectangular baking dish (13 x 9 x 2-inches) with cooking spray.

In a large bowl, mix together the stuffing, corn, chilies, sour cream and 1 of the eggs. Spread mixture evenly in the 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 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.

This unique breakfast bake uses corn bread stuffing as a key ingredient. The eggs are baked in a way where they hold their shape in the casserole.

Mr Breakfast would like to thank blackjuice for this recipe.

Recipe number 383. Submitted 9/13/2002.