Southwestern Egg Bake

This sounds interesting. Recipe comes from "Easy Meatless Dishes", by Betty Crocker. I haven't made it yet, but putting it here to save.

• Ready In: 36 mins
• Serves: 6

Ingredients

• 2  cups cornbread stuffing mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (4 ounce) can green chilies, chopped and drained
• 1⁄2 cup sour cream
• 7  eggs
• 1  cup monterey jack cheese, shredded (4 oz)
•  salsa, if desired

Directions

1. Preheat oven to 400*. Spray a 9" x 13" baking dish with cooking spray.
2. Mix stuffing, corn, chilies, sour cream and 1 egg in a large bowl. Spread evenly in baking dish. (can be made ahead & refrigerated up to 1 day at this point).
3. Make 6 indentations in stuffing mixture with the back of a spoon.
4. Break 1 egg into each indentation. Make sure you pierce the egg yolks with a toothpick (or you will have a mess!).
5. Bake, uncovered for 20-25 minutes, or until eggs are firm,not runny. Sprinkle with cheese over the stuffing mixture.Bake 2-3 minutes more, until cheese melts. Serve with salsa, if desired.