Overnight Southwestern Egg Bake

  • Prep 15 min
  • Total 8 hr 50 min
  • Ingredients 8
  • Servings 15
Overnight Southwestern Egg Bake

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 serving
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
35%
Cholesterol
190mg
63%
Sodium
620mg
26%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
8%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
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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