one 8 x 8 pan of cornbread (this can be your favorite recipe or a boxed
mix like Jiffy)
one small loaf of homemade bakery white bread, crusts removed
1-1/2 cup grated Cheddar cheese
1-1/2 cup grated Monterey Jack and Cheddar cheese mixed
8 oz. cream cheese
4 oz. can green chili peppers (mild)
1-1/2 cup 2% milk
1-1/2 cup half & half
1-1/2 teaspoon dry mustard
1 ripe tomato
Bake cornbread in 8 x 8 pan and set aside to cool.
Spray the 9 x 13 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 x 13 pan.
Drain green chili peppers and spread over the bread.
Sprinkle 1-1/2 cup cheddar cheese over green chili peppers.
Cut 8 oz. cream cheese into cubes and place over the cheddar cheese.
Cut cornbread into chunks and sprinkle over cheese.
Dice the tomato and sprinkle over cornbread.
Spread the 1-1/2 cup 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 over night.
Bake, covered with tinfoil, for 35 minutes at 350 degrees.
Uncover and bake another 20 minutes.
After you take the egg bake from the oven, let it rest 10 to 15 minutes
before serving. You can serve with Tabasco sauce, Texas Gunpowder or
salsa. If you would like to add meat, cut up 1smoked ham center cut slice
and put it in before the cornbread layer.
One 9 x 13 pan serves 10 people.