Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
Southwestern Egg Bake
- Prep Time 8 min
- Total 36 min
- Servings 6
- Ingredients 7
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
-
Step1Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
-
Step2Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
-
Step3Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
-
Step4Bake 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.
Nutrition
300
Calories
16 g
Total Fat
15 g
Protein
26 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 145
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Cholesterol
- 240 mg
- Sodium
- 670 mg
- Potassium
- 270 mg
- Total Carbohydrate
- 26 g
- Dietary Fiber
- 2 g
- Protein
- 15 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 8%
- 8%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved