Chile Relleños Breakfast
Begin preparation the night before for this delicious, south-of-the-border breakfast casserole.
4 slices white bread
2 cup shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 (4-ounce) can diced green chiles
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon chili powder
- Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chiles over the cheese.
- Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
- Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.
Makes 6 servings.