Shop
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.
| print recipe | add recipe to album |
|
Ingredients: Recipe courtesy of Comfy 'n Cozy B&B Fairbanks, Alaska Mexican Cheese and Egg Casserole Ingredients: 1 (16 oz) loaf sliced French bread, crust removed 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded cheddar cheese 1 (8 oz) package cream cheese 1 (4 oz) can chopped green chile peppers, drained 10 eggs 2 cups milk Directions: Cut bread into cubes (should have 10 cups). In a greased, shallow 3 quart casserole or a 13x9x 2 baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack and cheddar cheese. Melt cream cheese, add the chiles, and carefully spread mixture over the top. In a large mixing bowl, beat eggs just until mixed. Stir in the milk. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight. Bake, uncovered, in a 350 F oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Instructions: |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International