Mexican cheese and egg casserole recipe
Mexican Cheese and Egg Casserole recipeThis article was published by: Matthew
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Recipe introThis Mexican cheese and egg casserole recipe is a delightful dish that brings together the flavors of Mexico and the heartiness of a comforting breakfast. With layers of gooey cheese, fluffy eggs, and a touch of spice, this casserole is perfect for brunch or a lazy weekend morning. It is easy to prepare and can be customized with your favorite toppings such as salsa, avocado, or sour cream. Whether you serve it as a main course or a side dish, this flavorful casserole is sure to please everyone at the table.
Keywords: Mexican, cheese, egg, casserole, brunch
Mexican cheese and egg casserole recipe details
- One 16-ounce loaf French bread, (sliced, crust removed)
- 1-1/2 cups shredded Monterey Jack cheese
- 1-1/2 cups shredded cheddar cheese
- One 8-ounce package cream cheese
- One 4-ounce can chopped green chile peppers, drained
- 10 eggs
- 2 cups milk
Cut bread into cubes (should have 10 cups). In a greased, shallow 3-quart casserole or a 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack and cheddar cheese. Melt cream cheese, add the chilies, and carefully spread mixture over the top.
In 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-degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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