Recipe: Rise and Shine, It’s Mexican Breakfast Bake Time



With all the entertaining done over the holiday season, I think breakfast meals are the hardest to serve. By the time Christmas morning rolls around I am pretty much sick of sweets so pancakes, waffles, French toast and muffins are just not what my palate is craving.  I want some spice.

This recipe not only has a little kick, more if you want to use a salsa with more heat, but the red and green peppers, red salsa and green guacamole just shout, “This is the dish for Christmas morning!”

Overnight Mexican Egg Bake

12 eggs
½ cup half-and-half or whole milk
1 (11-ounce) can Green Giant Mexicorn (or 1 cup of a frozen corn/pepper mix, this mix includes whole kernel corn, red and green peppers)
10 (6-inch) soft corn tortillas, cut into quarters
4 ounces (1 cup) shredded Cheddar cheese or Monterey Jack cheese (or a combination of both)
2 cups mild salsa
1 cup dairy sour cream
1 cup guacamole

Generously grease a 9 X 13-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 degrees. 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.  Serve with sour cream and guacamole.

Serves 12.



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