Sunday, November 27, 2005
Mexican
Cheese and Egg Casserole
1 (16-ounce) loaf sliced French bread, crust removed 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded cheddar cheese 1 (8-ounce) package cream cheese 1 (4-ounce) can chopped green chili peppers, drained 10 large eggs 2 cups milk
Cut bread into 3/4 to 1-inch cubes (about 10 cups).
In a greased, shallow 3-quart casserole or a 13 x 9 x 2-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 (175*C) 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 servings. ΒΆ 2:52 PM
1 (16-ounce) loaf sliced French bread, crust removed 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups shredded cheddar cheese 1 (8-ounce) package cream cheese 1 (4-ounce) can chopped green chili peppers, drained 10 large eggs 2 cups milk
Cut bread into 3/4 to 1-inch cubes (about 10 cups).
In a greased, shallow 3-quart casserole or a 13 x 9 x 2-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 (175*C) 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 servings. ΒΆ 2:52 PM
