2 large eggs
1 1/2 c. sour cream
2 c. canned or frozen whole corn kernels, drained
1 pkg. (8-oz.) Monterey Jack cheese, cut into 1/2-inch cubes
1/2 c. soft bread crumbs
1 can (4.5-oz.) chopped green chiles, drained
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese

Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 2-quart baking dish.

Bake at 350°F for 35 to 45 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese and bake until cheese melts. Let stand 10 minutes before serving.

Makes 6 servings.