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Brunch Eggs California Recipe

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This recipe for Brunch Eggs California, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Tuesday, October 30, 2007


2 cups fresh corn
2 T. butter
12 eggs
1 1/2 c. sour cream
1/2 c. milk
4 c. shredded cheddar
8 oz. diced green chiles
1 T. Worcestershire Sauce
1 T. salt
1 t. pepper

Saute corn in butter for 5 minutes or till just tender. Set aside to cool.
Beat eggs. Add remaining ingredients to eggs and mix well. Add cooled corn and mix.
Pour into an oiled 9x13 baking dish.
Bake at 350 for 1 hour and 15 minutes or until firm and golden on top.

Serve with sour cream, tomatoes, guacamole and salsa.

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Number Of Servings:




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