Overnight Southwestern Egg Bake

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

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

Directions

  1. 1 Generously grease 13x9-inch (3-quart) baking dish. In large bowl, combine eggs and half-and-half; beat slightly. Stir in corn.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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