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Breakfast Strata with Chile Peppers and Cheddar Cheese


Refrigerate this egg and cheese casserole overnight, if desired, then pop it in the oven for breakfast or brunch. 

Serve with fresh fruit, berries, or a warm fruit compote. 

Cook Time: 40 minutes

Total Time: 40 minutes


  • 16 slices white bread
  • 1 pound cheddar cheese, sharp, shredded
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 small can green chiles, chopped, 4 ounces
  • 4 cups milk
  • 6 eggs


 Trim bread; cut into cubes. In a 3-quart baking dish, put in half the bread cubes, cheeses, dry mustard, salt , pepper, and green chilies. Repeat a second layer. Pour beaten eggs and milk over the layers.

Cover and refrigerate for at least 1 hour or overnight. Bake (uncovered) in a preheated 350° F (180° C/Gas Mark 4)  for 30 to 40 minutes or until bubbly and slightly brown on top.

Serves 8 to 12.

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