The Can Opener Gourmet

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From Pop It, Stir It, Fix It, Serve It

Southwestern Egg Bake

This is a great dish for brunches or big breakfasts. It’s also very easy.

     9 eggs
     1/2 cup evaporated milk or whole milk
     1 teaspoon onion powder
     1/2 teaspoon garlic powder
     1/2 teaspoon dried oregano
     1/4 teaspoon ground cumin
     1/4 teaspoon ground black pepper

1/8 teaspoon salt
2 cups shredded Cheddar cheese
One 15-ounce can corn, drained
One 15-ounce can diced tomatoes, drained
One 4-ounce can diced chilies, drained
One 4-ounce can sliced olives, drained

Preheat oven to 325°F. Coat a 9x13-inch glass baking dish with oil or nonstick spray. In a large mixing bowl, combine eggs, milk, onion powder, garlic powder, oregano, cumin, pepper, and salt. Whisk together until well blended. Stir in remaining ingredients and pour into baking dish. Bake 1 hour. Dish is ready when edges are browned and center is set.

Serves 8

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