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Mexican Fiesta Breakfast Bake Recipe

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This recipe for Mexican Fiesta Breakfast Bake, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  
* 12 slices whole wheat or grain bread
* 1 can (11-15 ounces) corn
* 1 can (4 ounces) Green Chiles, chopped and undrained
* 2 cups (8 ounces) shredded lowfat Monterrey Jack Cheese or Mexican-Blend Cheeses
* 4 large Eggland’s Best eggs, beaten
* 2 cups Nonfat Milk
* 1 teaspoon Salt
* 1/2 cup Salsa

Directions:
Directions:
* Remove crust from bread. Place 6 slices in a lightly greased 12x8x2 inch baking dish.
* Spoon half of the corn and half of the chiles over the bread. Sprinkle with half of the cheese. Layer the remaining bread, corn, chiles and cheese.
* Whisk together eggs, milk and salt. Pour over top layers.
* Cover and refrigerate casserole overnight to blend the flavors and soak the bread. In the morning, remove from refrigerator and let stand 30 minutes.
* Bake uncovered at 350 degrees for 40 to 45 minutes until warm and bubbly.
* Top each serving with 1 tablespoon of salsa.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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