Corn Chili Strata Recipe
Ingredients
| Whole wheat bread slice | 6 | |
| Butter/Margarine | 1 1/2 Tablespoon, softened | |
| Whole kernel corn | 1 Can (10oz), drained | |
| 2 cups thinly sliced zucchini or crookneck squash | ||
| Green chili peppers | 1 Can (10oz), diced | |
| Mild cheddar cheese | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Trim crusts from bread.
Lightly spread slices with butter and fit into a lightly buttered 7 by 11 inch baking dish.
Distribute corn in an even layer over bread, then arrange zucchini evenly over corn.
Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt, and pepper.
Pour egg mixture over cheese.
Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375° oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean.
Let stand for 10 minutes before cutting into squares to serve.
Lightly spread slices with butter and fit into a lightly buttered 7 by 11 inch baking dish.
Distribute corn in an even layer over bread, then arrange zucchini evenly over corn.
Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt, and pepper.
Pour egg mixture over cheese.
Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375° oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean.
Let stand for 10 minutes before cutting into squares to serve.
Chef
