Fiesta Breakfast Bake
Easy prep for a warm casserole for brunch. Salsa and chiles add just the right kick.
Make This Recipe
Ingredients
- 12 slices whole wheat or grain bread
- 1 can (11-15 ounces) corn
- 1 can (4 ounces) green chiles, chopped and undrained
- 2 cups (8 ounces) shredded lowfat Monterrey Jack cheese or Mexican-Blend cheeses
- 4 large Eggland's Best eggs, beaten
- 2 cups skim milk
- 1 teaspoon Salt
- 1/2 cup salsa
Preparation
Preheat oven to 350 degrees F; lightly coat a 13 X 9 casserole dish with nonstick cooking spray.
Remove crust from bread; place 6 slices in the bottom of the casserole dish and cover with 1/2 of the corn and chilies; sprinkle with half of the cheese, and repeat with remaining bread, corn, chilies and cheese.
Whisk together eggs, milk and salt and gently pour over the top of the bread.
Cover and regrigerate for 1 hour (or overnight) for the bread to absorb the egg mixture; remove from refrigerator and let stand for 20 minutes before baking.
Bake uncovered for 40-45 minutes or until egg mixture has set and is bubbling.
Top each serving with salsa and enjoy.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 188 |
| Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 76mg |
| Sodium | 503mg |
| Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Protein | 11g |