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Brunch Eggs California (Breakfast) Recipe

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This recipe for Brunch Eggs California (Breakfast) is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh corn, approximately 2 ears
2 T. butter
12 eggs
1½ cups sour cream
½ 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
Directions:
Directions:
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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