Mexican Cornbread Quiche
Ingredients
- 1 package (8-1/2 ounces) corn bread/muffin mix ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 tablespoon water ⓘ
- 13 large eggs ⓘ
- 1 cup shredded Monterey Jack cheese, divided ⓘ
- 1 pound bulk pork sausage, cooked and drained ⓘ
- 1 cup whole milk ⓘ
- 1 can (14-3/4 ounces) cream-style corn
- 2 cans (4 ounces each) chopped green chilies ⓘ
- 2 tablespoons finely chopped onion ⓘ
- 1 cup salsa ⓘ
Instructions
- In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased
- . Sprinkle with 1/2 cup cheese.
- In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean.
- Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).