 | | 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.
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. |
|
|
Servings: 8
|  | | 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 |
| |
| |
