Southwestern Corn Brunch Recipe

Name: Southwestern Corn Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 10 oz. pouch frozen whole kernel corn with butter sauce; 4 eggs; 1 4 oz. can chopped mild green chilies, drained; 1/2 c. shredded Monterey jack Cheese; 1/2 c. shredded cheddar cheese; 1/2 c. chopped tomato; 1/2 tsp. chili powder; Lettuce leaves; Fried tortillas; Sour cream

Servings: persons

1 10 oz. pouch frozen whole kernel corn with butter sauce
4 eggs
1 4 oz. can chopped mild green chilies, drained
1/2 c. shredded Monterey jack Cheese
1/2 c. shredded cheddar cheese
1/2 c. chopped tomato
1/2 tsp. chili powder
Lettuce leaves
Fried tortillas
Sour cream

1
In a bowl of warm water, thaw corn pouch for 20 minutes. Heat oven to 325u00b0.
2
Grease a shallow 2-quart baking dish.
3
In medium bowl, beat eggs and stir in thawed corn, green chilies, cheeses, tomato, and chili powder; pour into baking dish.
4
Bake for 20 to 25 minutes or until knife inserts 1 inch from center and comes out clean.
5
Cut into squares.
6
If desired, serve on lettuce leaf in a crisply fried tortilla.
7
Top each serving with sour cream and tortilla crumbs. Yield: 6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 10 oz. pouch frozen whole kernel corn with butter sauce, 4 eggs, 1 4 oz. can chopped mild green chilies, drained, 1/2 c. shredded Monterey jack Cheese, and more.

Yes, Southwestern Corn Brunch falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Corn Brunch

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