| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Breakfast a, Eggs | 12 | Servings |
INGREDIENTS
| 8 | Eggs; beaten | |
| 1 | Stick butter | |
| 3 | dr | Tabasco® sauce; or more to taste |
| 1 | c | Bisquick® baking mix |
| 2 | c | Shredded cheddar cheese |
| 1 | Carton; (16 oz) cottage cheese | |
| 1 | c | Milk |
| 1 | cn | (11 oz) Mexican style corn; drained |
| Sour cream; for garnish | ||
| Salsa; for garnish |
INSTRUCTIONS
Beat all ingredients in a large bowl and pour into a greased 13- x 9-inch pan. Bake in a preheated 350° F oven for 50 minutes or until light brown. Cut into 12 squares and top with sour cream and salsa. Recipe by: The Schell Haus, Pickens, SC Posted to recipelu-digest Volume 01 Number 670 by "Crane C. Walden" <cranew@foothill.net> on Feb 1, 1998
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