Southwestern Egg Bake

"This sounds interesting. Recipe comes from "Easy Meatless Dishes", by Betty Crocker. I haven't made it yet, but putting it here to save."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
36mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 400*. Spray a 9" x 13" baking dish with cooking spray.
  • Mix stuffing, corn, chilies, sour cream and 1 egg in a large bowl. Spread evenly in baking dish. (can be made ahead & refrigerated up to 1 day at this point).
  • Make 6 indentations in stuffing mixture with the back of a spoon.
  • Break 1 egg into each indentation. Make sure you pierce the egg yolks with a toothpick (or you will have a mess!).
  • Bake, uncovered for 20-25 minutes, or until eggs are firm,not runny. Sprinkle with cheese over the stuffing mixture.Bake 2-3 minutes more, until cheese melts. Serve with salsa, if desired.

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Reviews

  1. Got this from the same book! Turned out VERY well. I really enjoyed having something slightly different and "southwestern" for breakfast without any spiciness or tomatoes. BF went back for seconds and claimed the leftovers for tomorrow. I accidentally grabbed creamed corn at the store but went ahead with it (I just added another 1/2 cup crumbs to compensate for the extra moisture. But I would have liked the whole corn better for sure!) There's just one thing that I didn't like. The stuffing mix crumbs I used were SUPER salty, and I love salt, I salt the heck out of everything but this was borderline to much for me. I would suggest trying to find a low sodium mix or one that you know really well (instead of grabbing store brand like me).
     
  2. I scaled this down for one person in a small casserole dish and enjoyed it for breakfast. I used frozen corn and a mix of Monterey Jack cheese and cheddar. Thanks for posting this nice breakfast! Made for Everyday is a Holiday.
     
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