1 bag (16 oz.) Cut'n Clean Greens, Country Mix
6 H-E-B eggs
1 cup H-E-B milk
6 Tbsp. flour
2 cups shredded Mexican-style cheese with jalapenos
1 red bell pepper, chopped (about 1 cup)
* Cornbread Topping:
2 (6 oz.) pkts. cornbread mix
1 (15 oz.) can cream-style corn
2 H-E-B eggs
1 cup shredded Mexican-style cheese with jalapenos
Place greens and 6 cups water in a 6-quart pot; bring to a boil over High heat. Add 2 teaspoons each garlic salt and pepper. Reduce heat to Medium; cover and cook 20 minutes.Pour into a colander and drain well; push down with a spoon to squeeze out excess moisture.
While greens cook, heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Beat 6 eggs in a large mixing bowl; whisk in milk and flour to blend. Stir in cheese, bell pepper and 1 teaspoon each garlic salt and pepper.
Stir greens into egg mixture. Spread over bottom of prepared baking dish; bake 30 minutes.
Meanwhile, combine cornbread topping ingredients in a large bowl. Remove casserole from oven and spread cornbread mixture over top. Return to oven and bake 30 minutes longer or until golden brown. Let stand 10 minutes. Cut into squares and serve.
No Nutritional Information Available