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Prep Time: 8 Minutes Cook Time: 28 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This sounds interesting. Recipe comes from Easy Meatless Dishes , by Betty Crocker. I haven't made it yet, but putting it here to save. Ingredients:
2 cups cornbread stuffing mix |
1 (15 ounce) can whole kernel corn, drained |
1 (4 ounce) can green chilies, chopped and drained |
1/2 cup sour cream |
7 eggs |
1 cup monterey jack cheese, shredded (4 oz) |
salsa, if desired |
Directions:
1. Preheat oven to 400*. Spray a 9 x 13 baking dish with cooking spray.
2. Mix stuffing, corn, chilies, sour cream and 1 egg in a large bowl. Spread evenly in baking dish. (can be made ahead & refrigerated up to 1 day at this point).
3. Make 6 indentations in stuffing mixture with the back of a spoon.
4. Break 1 egg into each indentation. Make sure you pierce the egg yolks with a toothpick (or you will have a mess!).
5. Bake, uncovered for 20-25 minutes, or until eggs are firm,not runny. Sprinkle with cheese over the stuffing mixture.Bake 2-3 minutes more, until cheese melts. Serve with salsa, if desired.
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