Wednesdays Unplugged – Fresh Corn Breakfast Casserole



"In a way nobody sees a flower – really – it is so small – we haven't time – and to see takes time, like to have a friend takes time." ~ Georgia O'Keeffe

To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
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To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
Read more at:

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

This has been a week of taking time for family and friends. Out-of-state guests stayed with us most of the week. My husband's brother was here from North Dakota so they could both volunteer at the 3M senior golf tournament, then my Breakfast Club sang at the wedding of one of our group. My cousin came from NYC/CT taking time to connect for a few days. And, one of the things I love about my work, I was able to take time between appointments to visit MIA's current exhibit Seeing Nature, an amazing private collection.
Fresh corn is in season, and this breakfast casserole is yet another way to enjoy it. I baked it for about 45 minutes as indicated in this recipe from McCaffrey House Bed & Breakfast Inn… good for a buffet, but set fairly solid. For immediate serving I think I would bake for only about half the time, until eggs are set but still glisteny-moist.
FRESH CORN BREAKFAST CASSEROLE Fresh corn breakfast casserole
  • 2 cups fresh or frozen corn
  • 1 cup cream
  • 1 large can diced green chilies
  • 12 eggs
  • 4 cups shredded cheddar cheese
  • Salsa for serving

Crack 12 eggs into a large bowl and mix well. Add cream, corn, chilies and cheese. Mix thoroughly. Pour into an 8 x 2 glass dish or pour into 8 one-cup ramikins. Place into an oven heated to 350 degrees F and bake for 45 minutes to one hour. Serve with tomato salsa.

NOTE: this baking time makes the eggs well set, good for a buffet… for softer-set eggs to serve immediately, bake about half the time, until eggs are still glisteny-moist

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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