Southwest Skillet Bread

Southwest Skillet Bread

2
TANAQUIL 8

"A very easy recipe that makes a unique breakfast! Can also be served as a side dish or an appetizer."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cast-iron skillet, and place it in the oven while it preheats.
  2. In a medium bowl, mix together the eggs, cheese, corn and jalapeno peppers. Stir in the croutons until well coated. Pour into the prepared pan.
  3. Bake for 30 minutes in the preheated oven, or until the top is golden brown. Cut in to wedges or squares to serve.

Reviews

2

I couldn't find Ranch flavored croutons so I used garlic and herb flavored, and added some dry Ranch dressing to the mix. Also added a splash of the jalepeno juice too. Husband really enjoyed it...

This was pretty good - I had to use a 12" cast iron skillet instead of a 9" so I used 4 eggs. The croutons on the edge were a little too crunchy - I think letting them soak a little longer wou...