Southwestern Breakfast Bake

mexican_breakfast_bake-brunch
Holly Clegg
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  • Yield: 10 to 12 servings

Ingredients

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

Instructions

  1. Preheat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
  2. In bowl, combine Mexicorn, green chil­es and greenonions. Line bottom of pan with layer of tortillas. Top with half of the corn mixture, then half of the shred­ded cheese. Repeat layers.
  3. In another bowl, whisk together remain­ing ingredients. Pour over layers in pan and let stand 10 minutes. Bake 30 to 35 minutes, until puffed.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

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