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Monteray Jack and Egg Casserole

Contributed By: Deborah | See all of Deborah's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  12 Hours
  12 servinga
THIS RECIPE WAS GIVEN TO ME BY A VERY SWEET LADY, NAMED THELMA, WHO I WORKED WITH . IF YOU LIKE A LITTLE ZING IN YOUR BREAKFRAST THIS RECIPE IS THE ONE FOR YOU. MAYBE YOU SHOULD MAKE TWO, YOUR GUESTS WILL WANT MORE! YUM.
RECIPE INGREDIENTS
1 16 ounce unsliced French Bread with crust removed
1 1/2 cups shredded Monteray Jack cheese (6 oz.)
1 1/2 cups shredded Cheddar cheese (6 oz.)
1 8 oz. package cream cheese - small cubes
1 4 oz. can chopped green chilies - drained
10 eggs
2 cups milk
1/2 t. dry mustard
dash ground red pepper
DIRECTIONS
Tear bread into chunks (approx. 10 cups).


In a greased shallow 3 quart casserole 13x9x2" baking pan, arrange bread chunks evenly.


Sprinkle with the 3 cheeses.


Top with green chilies.


In a large mixing bowl, beat eggs until just mixed. Stir in milk, mustard and red pepper.


Pour egg mixture over cheeses and bread.


Cover and chill for several hours or overnight.


Bake uncovered in a 350 degree oven for 55-60 minutes or until knife inserted comes out clean.


Let stand for 10 minutes before serving.


Date Added: 03/23/2010
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