Thread: Fiesta Breakfast Casserole

This makes a great Sunday breakfast or brunch.
Fiesta Breakfast Casserole
12 slices white bread
11-oz can white kernel corn, drained
4-oz can chopped green chiles, undrained
2 cups shredded Monterey Jack cheese or Mexican blend
4 eggs, beaten
2 cups milk
1 teaspoon salt
Remove crust from bread. Place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread. Sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese. Whisk together eggs, milk, and salt. Pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator. Let stand 30 minutes. Bake, uncovered, at 350° for 40 to 45 minutes.
Fiesta breakfast casserole serves 8.