Overnight Southwestern Egg Bake

• 12 eggs
• 1/2 c. half and half or milk
• 1 (11 oz.) can Green Giant Mexicorn whole kernel corn and red and green peppers
• 10 (6-inch) soft corn tortillas, cut into quarters
• 1 (4 oz.) pkg. Cheddar cheese or Monterey Jack cheese, shredded, or a combination of both
• 2 c. salsa
• 1 c. sour cream
• 1 c. guacamole

1. Generously grease 13 x 9-inch baking dish.
2. In large bowl, combine eggs and half and half; beat slightly.
3. Stir in corn. Place tortillas in bottom of greased dish.
4. Pour egg mixture over tortillas.
5. Sprinkle with cheese.
6. Cover; refrigerate overnight. Heat oven to 375u0b0.
7. Cover casserole with foil.
8. Bake 25 to 30 minutes or until eggs are just set.
9. Let stand covered 5 minutes. Uncover; spoon salsa over eggs.
10. Serve with sour cream and guacamole.

eggs, milk, green peppers, corn tortillas, cheddar cheese, salsa, sour cream, guacamole

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725985 (may not work)