Got this one from the Betty Crocker website...

~~~~~

Southwestern Egg Bake
Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch 
time extra relaxing.

Prep Time:10 min 
Start to Finish:35 min 
Makes:6 servings 

2cups cornbread stuffing crumbs
1can (15.25 ounces) Green Giant® whole kernel corn, drained
1can (4.5 ounces) Old El Paso® chopped green chiles, undrained
1/2cup sour cream
7eggs
1cup shredded Monterey Jack cheese (4 ounces)
Salsa, if desired

1.  Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with 
cooking spray. 
2.  Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread 
evenly in baking dish.
3.  Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg 
into each indentation. Pierce yolk of each egg with fork. 
4.  Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not 
runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or 
until cheese is melted. Serve with salsa. 


--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
~~~~~ 
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