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
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.