Southwestern Breakfast Bake

Kitchen Tested
  • Yield 10 to 12 servings

Go Southwestern with this fantastic, crowd-pleasing easy morning meal.


1 (11-ounce) can Mexicorn, drained
1 (4-ounce) can chopped green chiles
1 bunch green onions, chopped
8 (6-inch) corn or flour tortillas, quartered
2 cups shredded, reduced-fat Mexican blend cheese
4 eggs
6 egg whites
2/3 cup skim milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste


  1. Preheat oven 350F. Coat a large baking dish with nonstick spray.
  2. Combine Mexicorn, green chil­es and green onions.
  3. Layer tortillas across bottom of the baking dish and top with increments of corn mixture and cheese.
  4. Combine remaining ingredients and pour over layers. Let mixture soak in for 10 minutes before baking 30-40 minutes.




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