Overnight Southwestern Egg Bake
Shared by: Sandee Eveland
Source: Pillsbury Holiday Classics II
Yield: 12 To 15
12 Eggs
1/2 c Half & Half or milk
11 oz Can Mexicorn whole kernel corn
10 6" soft corn tortillas; quarter
4 oz Cheddar or Monterey Jack or combo; shredded
2 c Salsa
1 c Dairy sour cream
1 c Guacamole
Generously grease a 13x9 (3-qt) baking dish. In large bowl, combine eggs and milk; beat slightly. Stir in corn. Place tortillas in bottom of greased dish. Pour egg mixture over tortillas. Sprinkle with cheese. Cover; refrigerate overnight. Heat oven to 375~. Cover casserole with foil. Bake 25 to 30 minutes or until eggs are just set. Let stand covered 5 minutes. Uncover; spoon salsa over eggs. Serve with sour cream and guacamole.