Mexican Cheese and Egg Casserole

Photo: flickr user joannapoe

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

Cut bread into 3/4- to 1-inch cubes (about 10 cups).

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.

In a microwave-safe bowl, melt cream cheese; add the chilies. Carefully spread mixture over the top of the cheese.

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.

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.

This recipe yields 8 to 10 servings.