Chile Relleno Breakfast Casserole | Easy Make Ahead Recipe

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Ingredients:
6 slices white bread
6 eggs
2 cups milk
Salt and pepper to taste
3 4oz cans diced green chiles
1 1/2 cups shredded white cheese (Monterey Jack, Pepper Jack, Chihuahua cheese...)

Directions:
Oil a 13x9 baking pan and set aside. Cut bread into cubes and add to your oiled pan in and even layer. In a large bowl combine eggs, milk, salt, pepper, 2 cans of the green chiles and 1 cup cheese. Whisk to combine. Pour over your bread layer and make sure all the pieces of break are submerged in the egg mixture. Dot the remaining can of green chiles over the top and top with remaining 1/2 cup of cheese.

At this point you may cover it and keep it in the refrigerator for up to 24 hours before baking it or let it sit for 30 min before baking it at 350F for 40-45 min. You'll know it is done with the top is bubbly and the sides are browned. This reheats well! Serve with salsa or hot sauce.

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