A Mexican-style salmon breakfast casserole.

Fiesta Eggs with Salmon

8 large eggs

1 cup (8-ounces) sour cream

1/2 cup milk

1 1/4 cup tomato-based salsa

1/2 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon garlic powder

1 (7 1/2-ounce) can salmon, drained, flaked and any bones removed
1 cup shredded Monterey Jack cheese
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozen corn, thawed)
1/4 cup chopped onion
1/4 cup chopped pimento (optional)

Salt and freshly ground pepper to taste
1 cup shredded cheddar cheese

1. Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking dish; set aside.
2. In a large bowl, whisk eggs; add sour cream, milk, salsa, flour, baking powder, garlic powder, salt and pepper; mixing well. Fold in salmon, Jack cheese, corn, onion and pimento.
3. Pour into prepared pan and sprinkle cheddar cheese over the top.
4. Bake approximately 45 to 60 minutes or until set and lightly golden brown.

Makes 12 servings.