Mexican Cheese and Egg Casserole

  • 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 chili peppers, drained
  • 10 large eggs
  • 2 cups milk image placeholder

Cut bread into 3/4 to 1-inch cubes (about 10 cups).

In a greased, shallow 3-quart casserole or a 13x9x2-inch baking dish, arrange bread cubes evenly. Sprinkle with Monterey Jack and cheddar cheese.

In a microwave-safe bowl, melt cream cheese; add the chilies. Carefully spread mixture over the top of the cheese.

In a large mixing bowl, beat the eggs. Stir in the milk. Pour egg mixture over cheese mixture. Cover and refrigerate 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.

Makes 8 to 10
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder