Make this casserole tonight, refrigerate, then tomorrow morning, Mother's Day (by the way), pop it into the oven and surprise your family.
Ingredients:
12 slices white bread
1 11 oz can white kernel corn, drained
1 4 oz can chopped green chiles, undrained
2 cups (8 oz) shredded Monterey Jack cheese or Mexican blend
4 eggs, beaten
2 cups milk
1 t salt
Preparation:
1. Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish.
2. Spoon half of corn and half of chiles over the bread, then sprinkle with half of the cheese.
3. Layer remaining bread, corn, chiles, and cheese.
4. Whisk together eggs, milk, and salt; pour over last layers.
5. Cover and refrigerate overnight, about 8-10 hours.
6. In the morning, remove from refrigerator and let stand 30 minutes.
7. Bake, uncovered, at 350 degrees for 40-45 minutes.
this fiesta breakfast casserole serves 8.
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