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Southwestern Egg Bake

 Southwestern Egg Bake
My sister, Bari, gave me this recipe after I tried it at her daughter's graduation party. Good thing she made plenty—she had to keep refilling the dish!—Terry Bray, Haines City, Florida
6-8 ServingsPrep: 20 min. Bake: 35 min. + standing

Ingredients

  • 5 green onions, thinly sliced
  • 1 tablespoon butter
  • 8 Eggland's Best Eggs
  • 1 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 2-1/2 cups (10 ounces) shredded Monterey Jack cheese
  • 6 bacon strips, cooked and crumbled

Directions

  • In a small skillet, saute onions in butter until tender; set aside.
  • In a large bowl, combine the eggs, milk, chilies, salt, pepper and
  • cumin. Stir in the cheese, bacon and reserved onions.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350°
  • for 35-40 minutes or until a knife inserted near the center comes
  • out clean. Let stand for 10 minutes before serving. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 271 calories, 21 g fat (11 g saturated fat), 256 mg cholesterol, 489 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.

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Southwestern Egg Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.