Fiesta Eggs with Salmon
A delicious Tex-Mex-style salmon and egg breakfast casserole.
8 large eggs
1 cup (8 ounces) sour cream
1/2 cup milk
1 1/4 cup tomato-based salsa
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1 (7.5-ounce) can salmon, drained, flaked and any bones removed
1 cup shredded Monterey Jack cheese
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozen corn, thawed)
1/4 cup chopped onion
1/4 cup chopped pimento (optional)
Salt and freshly ground pepper to taste
1 cup shredded cheddar cheese
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking dish; set aside.
- In a large bowl, whisk eggs; add sour cream, milk, salsa, flour, baking powder, garlic powder, salt and pepper; mixing well. Fold in salmon, Jack cheese, corn, onion and pimento.
- Pour into prepared pan and sprinkle cheddar cheese over the top.
- Bake approximately 45 to 60 minutes or until set and lightly golden brown.
Makes 12 servings.