Skip to main content

Overnight Southwestern Egg Bake

(0 reviews)
Overnight Southwestern Egg Bake
  • Prep Time 15 min
  • Total Time 8 hr 50 min
  • Servings 15
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Looking for a Southwestern favorite? Allow this tortilla and egg dish to refrigerate overnight so it can be freshly baked for breakfast and served with salsa, sour cream and guacamole.

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

Directions

  • 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

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.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet