Mexican Cheese and Egg Casserole
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:53pm

Ingredients




1 loaf sliced French bread - (16 oz) crust removed
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1 pkt cream cheese - (8 oz)
1 can chopped green chili peppers - (4 oz) drained
10 lrg eggs
2 cups milk

Preparation

1 Cut bread into 3/4- to 1-inch cubes (about 10 cups). 2 In a greased, shallow 3-quart casserole or a 13- by 9- by 2-inch baking dish, arrange bread cubes evenly. Sprinkle with Monterey Jack and cheddar cheese. 3 In a microwave-safe bowl, melt cream cheese; add the chilies. Carefully spread mixture over the top of the cheese. 4 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. 5 Bake, uncovered, in a 350 degrees oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 6 This recipe yields 8 to 10 servings.