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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 large eggs 2 cups whole milk or 1 cup each half & half and non-fat milk 1 teaspoon dry mustard Salt and pepper to taste 6-8 Slices day-old bread, crusts removed, cubed 8 oz. Monterey Jack cheese, grated 2-3 Tablespoons canned minced green chiles Sour Cream and Salsa (optional) Instructions: There are many variations on this tasty egg and cheese casserole. The addition of green chiles gives this one lots of zip and a "south of the border" flair. In a medium sized bowl, whisk the eggs, milk, dry mustard, salt & pepper until fluffy. Set aside. Arrange the bread cubes in the bottom of a greased 9 x 13 pan. Top with half of the cheese. Distribute the green chiles as evenly as possible. Top with remaining cheese. Pour the liquid mixture over all. Cover and refrigerate overnight. Remove cover and bake in a preheated 325 degree oven for 40-50 minutes until puffy and a toothpick inserted into center comes out clean. Cut into squares, If desired, top each piece with a dollop of sour cream and salsa. Serves 6-8 NOTE: Don't be alarmed if this deflates shortly after leaving the oven. |
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