Overnight Southwestern Egg Bake Recipe
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Ingredients
12 eggs
1/2 cup half and half or milk
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
10 soft corn tortillas, cut into quarters
4 oz.shredded Cheddar cheese or Monterey Jack cheese
2 cups salsa
1 cup dairy sour cream
1 cup guacamole
Directions
Generously grease 13x9 inch (3 quart) baking dish.
In large bowl, combine eggs and half and half; beat slightly.
Stir in corn.
Place tortillas in bottom of greased dish.
Pour egg mixture over tortillas.
Sprinkle with cheese.
Cover; refrigerate overnight.
Heat oven to 375°F.
Cover casserole with foil.
Bake 25 to 30 minutes or until eggs are just set.
Let stand covered 5 minutes.
Uncover; spoon salsa over eggs.
In large bowl, combine eggs and half and half; beat slightly.
Stir in corn.
Place tortillas in bottom of greased dish.
Pour egg mixture over tortillas.
Sprinkle with cheese.
Cover; refrigerate overnight.
Heat oven to 375°F.
Cover casserole with foil.
Bake 25 to 30 minutes or until eggs are just set.
Let stand covered 5 minutes.
Uncover; spoon salsa over eggs.
