Corn And Egg Pots Or What You Will Recipes
EGG AND CORN QUESADILLA
For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 621mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 16g protein.
CORN AND EGG POTS - OR WHAT YOU WILL!
I've posted this recipe for all the children who would just love to prepare this dish to treat you to a weekend brunch. I've left this recipe - from the Simply Great Meals website - in all its simplicity: four ingredients and three steps. And for those of you who have no child willing or available to pamper you, play with the recipe to your heart's content! Substitute the cheese for one more to your liking or for one that's actually in the fridge! Double the bacon! Add finely minced garlic and finely minced onion, a squeeze of lemon and lemon zest, and sprinkle your cooked pot with fresh parsley or basil! And if you're not overly fond of corn, toss that out and substitute it with thin slices of potato, sour cream, chopped baby spinach leaves or sliced mushrooms - or whatever! Most importantly, have fun with this recipe!
Provided by bluemoon downunder
Categories Breakfast
Time 15m
Yield 4 Corn and Egg Pots, 4 serving(s)
Number Of Ingredients 4
Steps:
- Divide the drained Edgell Super Sweet Corn Kernels between 4 x 1/2 cup greased soufflé pots.
- Break an egg into each pot and sprinkle with cheese and bacon.
- Place the pots onto a baking tray and bake them in a preheated oven at 200°C for 10 -15 minutes.
- TIP: Ideal served for breakfast and can be prepared the night before. Serve with toasted bread triangles.
Nutrition Facts : Calories 183.4, Fat 12.6, SaturatedFat 5.5, Cholesterol 230.2, Sodium 209.9, Carbohydrate 6.5, Fiber 0.8, Sugar 1.5, Protein 11.5
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