Here’s a recipe for an easy breakfast or brunch main course. You can cut it in half quite easily, too; just use an 8×8 dish instead.
Brunch Eggs California
2 cups fresh corn, approximately 2 ears (I used frozen corn, thawed)
2 tablespoons butter
12 eggs
1-1/2 cups sour cream
1/2 cup milk
4 cups shredded Cheddar cheese
8 ounces diced green chilies
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 teaspoon pepper
Sour cream to serve
Chopped tomatoes to serve
Guacamole to serve
Salsa Fresca to serve
Preheat oven to 325 degrees.
Sauté corn in butter for 5 minutes or until just tender. Set aside to cool. Beat eggs. Add remaining ingredients and mix well. Add cooled corn and mix. Pour into an oiled 9 x 13-inch baking dish and bake for 1 hour 15 minutes or until firm and golden on top. Serve with sour cream, tomatoes, guacamole, and salsa.
Tuples and Attributes 