Ingredients Jump to Instructions ↓

  1. 8-by-8-inch pan of cornbread (this can be your favorite recipe or a boxed mix) One small loaf of homemade bakery white bread, crusts removed

  2. 1 (4 ounce) can mild green chili peppers

  3. 1 1/2 cups grated Cheddar cheese

  4. 1 (8 ounce) package of cream cheese

  5. 1 ripe tomato

  6. 1 1/2 cups grated Monterey Jack and Cheddar cheese mix

  7. 7 eggs

  8. 1 1/2 cups 2% milk

  9. 1 1/2 cups half and half 1 1/2 teaspoons dry mustard Cooking spray

Instructions Jump to Ingredients ↑

  1. Bake cornbread in 8-by-8-inch pan and set aside to cool. Spray a 9 by 13 inch pan with cooking spray or wipe with butter. Cut the white bread without the crust into crouton size cubes and place them in the 9 by 13 inch pan. Drain green chili peppers and spread over the bread. Sprinkle 1 1/2 cups cheddar cheese over green chili peppers. Cut the cream cheese into cubes and place over the cheddar cheese. Cut cooled cornbread into chunks and sprinkle over cheese. Dice the tomato and sprinkle over cornbread. Spread the 1 1/2 cups of mixed cheese over the bread. Beat the eggs with the milk, half & half, and dry mustard. Pour over the egg mixture over the entire pan as evenly as possible. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees F. Bake, covered with tinfoil, for 35 minutes. Uncover and bake another 20 minutes. After you take the egg bake from the oven, let it rest 10 to 15 minutes before serving.


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