Overnight Southwestern Egg Bake

Looking for a Southwestern favorite? Allow this tortilla and egg dish to refrigerate overnight so it can be freshly baked for breakfast and served with salsa, sour cream and guacamole.

  • prep time 15 min
  • total time 8 hr 50 min
  • ingredients 8
  • servings 15

Ingredients

12
eggs
1/2
cup half-and-half or milk
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers
10
(6-inch) soft corn tortillas, cut into quarters
4
oz. (1 cup) shredded Cheddar cheese or Monterey Jack cheese (or a combination of both)
2
cups salsa
1
cup sour cream
1
cup guacamole
  • 1 Generously grease 13x9-inch (3-quart) baking dish. In large bowl, combine eggs and half-and-half; beat slightly. Stir in corn.
  • 2 Place tortillas in bottom of greased baking dish. Pour egg mixture over tortillas. Sprinkle with cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  • 3 Heat oven to 375°F. Bake covered for 25 to 30 minutes or until eggs are just set. Let stand covered 5 minutes. Uncover; spoon salsa over eggs. Serve with sour cream and guacamole.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    230
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    190mg
    190%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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