Ladiesfashionsense Recipe Of Day: Southwestern Egg Bake

Source: Bettycroker.com

Ingredients: 

2        cups cornbread stuffing crumbs

1

can (15.25 ounces) Green Giant® whole kernel corn, drained

1

can (4.5 ounces) 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                                             

• 1 Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
• 2 Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
• 3 Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
• 4 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. 

Tip:
Prepare the stuffing mixture and refrigerate in the baking dish up to a day in advance. Add eggs and bake 20 minutes before serving time.
For extra olé, sprinkle with chopped fresh cilantro or finely chopped jalapeño chili.