lisaavelar
Posted: Jun 16 2006, 07:44 AM

I found this recipe from a Texas Living magazine of my dad's. I haven't made it yet, but seeing as it calls for cheese and sour cream, it's got my name written all over it! lol laugh.gif

Southwestern Breakfast Casserole

2 c. cornbead stuffing crumbs
1 can (15.25 oz.) whole kernel corn, drained
1 can (4 oz.) choppen green chiles
1/2 c. sourn cream
7 eggs
1 c. shredded Monterey Jack cheese
Salsa, if desired

Preheat oven to 400 degrees. Spray rectangular baking dish (13 X 9 X 2) with nonstick cooking spray. Mix stuffing, corn, chiles, sour cream and 1 egg in large bowl. Spread evenly in baking dish. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork. Bake at 400 degrees uncovered for 20 to 25 min. or until whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 min. or until cheese is melted. Serve with salsa.

You can also prepare this recipe in advance--prepare the stuffing mixture and refrigerate up to a day in advance. Then assemble and add the 6 eggs before baking. Serves 6.