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Mexican Fiesta Breakfast Bake

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Easy prep for a warm casserole for brunch. Salsa and chiles add just the right kick.

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
Vegetarian Ready in 10 min prep, 30 min standing, 45 min baking, recipe by Eggland's Best

Preparation

  • 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.

Notes and Suggestions

Refrigerating the casserole overnight blends the flavors well.

Yield

Makes 8 servings

Nutritional Facts

1 Serving: Calories 291; Fat 13g (39% calories from fat); Protein 17g; Carbohydrate 28g; Dietary Fiber 4g; Cholesterol 114mg; Sodium 775mg. 

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