Spicy Pepper Egg Bake

  • ¾ to 1 lb. loaf white bread
  • 1 ½ cups grated Monterey jack cheese
  • 1 ½ cups grated cheddar cheese
  • 1 4-oz. can green chili peppers
  • 1 8-oz package cream cheese
  • 8 eggs
  • 1 ½ cup milk
  • 1 ½ cup half n half
  • 1 ½ teaspoons dry mustard

Cut up the loaf of white bread into cubes, including the crust.  Put the bread cubes into a 9x13 greased pan

Spread drained chili peppers over the bread cubes.

Sprinkle the grated cheeses on top of the bread and peppers

Cut the cream cheese into cubes and place evenly onto the bread and cheese mixture

Sprinkle with ground red pepper, if desired

Beat the eggs well and then add the milk, cream and dry mustard and beat together

Pour the egg and milk mixture over the bread and cheese

Cover and refrigerate overnight

 Preheat the oven to 350 degrees

Bake uncovered for 55 to 60 minutes or until set.  If the top seems to brown too fast, cover with tin foil for the last 15 minutes.

Let stand for about 10 minutes before cutting.

Serves 10.

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