Mexican Fiesta Breakfast Bake

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

1. Remove crust from bread. Place 6 slices in a lightly greased 12x8x2 inch baking dish.
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. Whisk together eggs, milk and salt. Pour over top layers.
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. Bake uncovered at 350 degrees for 40 to 45 minutes until warm and bubbly.
6. Top each serving with 1 tablespoon of salsa.
7. Vegetarian Ready in 10 min prep, 30 min standing, 45 min baking, recipe by Eggland's Best
8. 242;
9. 7g (0% calories from fat);
10. 17g;
11. 30g;
12. 4g;
13. 96mg;
14. 862 mg.

whole wheat, corn, green chiles, cheese, eggs, milk, salt, salsa

Taken from www.myrecipes.com/recipe/mexican-fiesta-breakfast-bake (may not work)