Mexican Fiesta Breakfast Bake Recipe

Easy prep for a warm casserole for brunch. Salsa and chiles add just the right kick.
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Servings:
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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
READY IN
1.5 hrs
  • 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.

Nutritional Facts 1 Serving: Calories 242; Fat 7g (24.0% calories from fat); Protein 17g; Carbohydrate 30g; Dietary Fiber 4g; Cholesterol 96mg; Sodium 862 mg.
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