"The belly rules the mind."--Spanish Proverb

Brunch Eggs California (Breakfast) Recipe

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This recipe for Brunch Eggs California (Breakfast), by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Wednesday, April 23, 2008


2 cups fresh corn, approximately 2 ears
2 T. butter
12 eggs
1 cups sour cream
cup milk
4 cups shredded cheddar cheese
8 oz diced green chiles
1 T. worcestershire sauce
1 T. salt
1 tsp. pepper
sour cream to serve
chopped tomatoes to serve
salsa fresca to serve

Preheat oven to 325. Saute corn in butter for 5 min 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 9x13-in baking dish and bake for 1 hour 15 min, or until firm and golden on top. Serve with sour cream, tomatoes, guacamole, and salsa fresca.

Serves 8-10.
(Borrowed from Jr. League Cookbook)




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