Mexican Fiesta Breakfast Bake Recipe
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Easy prep for a warm casserole for brunch. Salsa and chiles add just the right kick.
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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
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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