Mexican Fiesta Breakfast Bake

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

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....

View full recipe at My Recipes


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