Southwestern Breakfast Bake
Miz Helen's Kitchen
Ingredients
1 (11 ounce) can Mexicorn, drained
1 (4 ounce) can green chilies, chopped
1 bunch green onions, chopped
8 corn or flour tortillas, quartered
2 cups reduced fat Mexican blend cheese, shredded
4 eggs
6 egg whites
2/3 cup skim milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees and coat a 13X9 pan with nonstick cooking spray
In a mixing bowl combine Mexicorn, green chilies, and green onions. Line bottom of pan with a layer of tortillas, top with half of the corn mixture, then half of the shredded cheese. Repeat layers.
In another bowl, whisk together remaining ingredients. Pour over layers in pan and let sit 10 minutes
Bake 30 to 35 minutes or until puffed
Miz Helen's Recipe Tips
I used Corn Tortillas and garnished with Avocados and Orange Slices, served with homemade Salsa on the side. A good addition would be a breakfast meat like a regular country sausage or ham. A Mexican Chorizo would also be a good addition, but would need to be drained, before adding.