A Mexican-style salmon breakfast casserole.
Recipe: Fiesta Eggs withSalmon
8 large eggs1 cup (8-ounces) sour cream1/2 cup milk1 1/4 cup tomato-based salsa1/2 cup all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon garlic powder1 (7 1/2-ounce) can salmon, drained, flakedand any bones removed
1 cup shredded Monterey Jack cheese
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozencorn, thawed)
1/4 cup chopped onion
1/4 cup chopped pimento (optional)Salt and freshly ground pepper to taste
1 cup shredded cheddar cheese
Makes 12 servings.
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