Mexican Fiesta Breakfast Bake

1. 1

   Remove crust from bread. Place 6 slices in a lightly greased 12x8x2 inch baking dish.

2. 2

   Spoon half of the corn and half of the chiles over the bread. Sprinkle with half of the cheese. Layer the remaining bread, corn, chiles and cheese.

3. 3

   Whisk together eggs, milk and salt. Pour over top layers.

4. 4

   Cover and refrigerate casserole overnight to blend the flavors and soak the bread. In the morning, remove from refrigerator and let stand 30 minutes.

5. 5

   Bake uncovered at 350 degrees for 40 to 45 minutes until warm and bubbly.

6. 6

   Top each serving with 1 tablespoon of salsa.

7. 7

   Vegetarian Ready in 10 min prep, 30 min standing, 45 min baking, recipe by Eggland's Best

8. 8

   242;

9. 9

   7g (0% calories from fat);

10. 10

    17g;

11. 11

    30g;

12. 12

    4g;

13. 13

    96mg;

14. 14

    862 mg.

* Per serving · 4 servings · Values may vary.

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