Zesty Cheese Egg Bake

Serves: 8
Total Calories: 451


1 loaf French bread
1 (8-ounce) package cream cheese
1 (4-ounce) can green chili, drained
2 cups grated Monterey Jack cheese
2 cups grated Cheddar cheese
8 eggs
1 1/2 cups milk
1 1/2 cups half and half
1 1/2 teaspoons dry mustard
paprika or red cayenne pepper


Grease a 9x13-inch baking dish. Cut enough bread into 1-inch cubes to fill baking dish half full. Set aside 8 whole slices to use for topping. Cut cream cheese into small cubes and place evenly over cubes. Combine grated cheeses and sprinkle over bread. Cover with remaining 8 slices of bread evenly over top.

In medium bowl, beat eggs well, then add milk, half-and-half, and dry mustard; blend well. Slowly pour egg mixture evenly over top giving it time to soak in. Spray tin foil with Pam and cover dish with it; let sit overnight.

Preheat oven to 350°. Leave foil on dish and place in oven. Bake for 45–50 minutes; remove foil (hopefully it did not stick to top of bread since you sprayed it with Pam) and bake another 15 minutes. Check often to make sure top does not get too brown. Knife inserted should come out clean. Let stand 10–15 minutes before serving. Sprinkle with paprika before serving.

Variation: One pound sausage, cooked and drained, may be added before covering with cheeses and bread slices.

Nutritional Facts:

Serves: 8
Total Calories: 451
Calories from Fat: 332

This Zesty Cheese Egg Bake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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