Southwestern Breakfast Bake

  • Yield: 10 to 12 servings


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