Ingredients
8
8 servings
- •4 corn tortillas, or as needed
- •½ cup chopped onion
- •5 slices peppered bacon
- •6 eggs, lightly beaten
- •⅔ cup sour cream
- •¼ teaspoon salt
- •1 ½ cups fresh or frozen corn (thawed if frozen)
- •¾ cup shredded Cheddar cheese
- •Reynolds Wrap® Aluminum Foil
Instructions
- Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
- Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
- Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
- Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
- Let stand 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 295
- Carbohydrate: 14g
- Fat: 21g
- Fiber: 2g
- Protein: 15g
- Sugar: 2g
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