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Mexican Eggs Ole’

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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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