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.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 141
  • Fat 5g
  • Saturated Fat 3g
  • Cholesterol 81mg
  • Sodium 373mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 3g
  • Protein 11g