Mexican Fiesta Breakfast Bake


  • 2 cup(s) Nonfat Milk
  • 1 teaspoon(s) salt
  • ½ cup(s) salsa
  • 12 slice(s) whole wheat or grain bread
  • 1 can(s) (11-15 ounces) corn
  • 1 can(s) (4 ounces) Green Chiles, chopped and undrained
  • 2 cup(s) (8 ounces) shredded lowfat Monterrey Jack Cheese or Mexican-Blend Cheeses
  • + 1 more ingredients
    • 4 large Eggland's Best eggs, beaten

Remove crust from bread. Place 6 slices in a lightly greased 12x8x2 inch baking dish. 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. Whisk together eggs, milk and salt. Pour over top layers. ...

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