Southwestern Corn Brunch

• 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 325u0b0.
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.

butter sauce, eggs, green chilies, shredded monterey jack cheese, cheddar cheese, tomato, chili powder, tortillas, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145510 (may not work)