You can spice this dish up with your favorite hot pepper sauce, jalapeno powder or salsa. If you would like to add meat, cut up 1 smoked ham center-cut slice and add before the cornbread layer.
- One 8 x 8-inch pan cornbread (this can be your favorite recipe or a boxed mix)
- One small loaf homemade bakery white bread, crusts removed
- One 4-ounce can mild green chili peppers
- 1 1/2 cups grated cheddar cheese
- One 8-ounce package cream cheese
- 1 ripe tomato
- 1 1/2 cups grated Monterey Jack and cheddar cheese mix
- 7 eggs
- 1 1/2 cups 2% milk
- 1 1/2 cups half-and-half
- 1 1/2 teaspoons dry mustard
- Cooking spray
Bake the cornbread in a 8 x 8-inch pan and set aside to cool.
Spray a 9 x 13-inch pan with cooking spray or wipe with butter. Cut the white bread into crouton-size cubes and place in the pan. Drain the green chili peppers and spread over the bread. Sprinkle 1 1/2 cups cheddar cheese over the green chili peppers. Cut the cream cheese into cubes and scatter over the cheddar cheese. Cut the cooled cornbread into chunks and sprinkle over the cheese. Dice the tomato and sprinkle over the cornbread. Spread 1 1/2 cups mixed cheese over the bread. Beat the eggs with the milk, half-and-half and dry mustard. Pour the egg mixture over the entire pan as evenly as possible. Cover and refrigerate overnight.
The next morning, preheat the 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 10-15 minutes before serving.
Recipe reprinted by permission of <I>White Lace Inn, WI<. All rights reserved.
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