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Overnight Southwestern Egg Bake




Source of Recipe


Internet


List of Ingredients




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


Recipe



Generously grease a 13-by-9-by-2 inch (3 quart) baking dish.
In large bowl, combine eggs and half-and-half; beat slightly.
Drain corn and stir into egg mixture.
Arrange tortillas into greased dish.
Pour egg mixture over tortillas.
Sprinkle with cheese.
Cover and refrigerate overnight.
Heat oven to 375-degrees. Cover casserole with foil. Bake 25 to 30 minutes or until edges are just set. Let stand, covered, 5 minutes. Uncover and serve with salsa, sour cream and guacamole.

Makes 12 to 15 servings