Three-Cheese Cornbread Egg Bake

Bake cornbread in 8-by-8-inch pan and set aside to cool.

Spray a 9 by 13 inch pan with cooking spray or wipe with butter. Cut the white bread without the crust into crouton size cubes and place them in the 9 by 13 inch pan. Drain green chili peppers and spread over the bread. Sprinkle 1 1/2 cups cheddar cheese over green chili peppers. Cut the cream cheese into cubes and place over the cheddar cheese. Cut cooled cornbread into chunks and sprinkle over cheese. Dice the tomato and sprinkle over cornbread. Spread the 1 1/2 cups of mixed cheese over the bread. Beat the eggs with the milk, half & half, and dry mustard. Pour over the egg mixture over the entire pan as evenly as possible. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees F. Bake, covered with tinfoil, for 35 minutes. Uncover and bake another 20 minutes.

After you take the egg bake from the oven, let it rest 10 to 15 minutes before serving.