Serve this refrigerated cheesy egg bake with strawberry salsa that’s perfect for a dinner.
Cheesy Egg Bake with Strawberry Salsa
- Prep Time 35 min
- Total 9 hr 15 min
- Ingredients 14
- Servings 12
Ingredients
Egg Bake
- 6 cups cubed firm white bread (about 9 slices)
- 8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
- 8 eggs
- 1 quart (4 cups) milk
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
Salsa
- 1 quart (4 cups) fresh strawberries, chopped
- 2 garlic cloves, minced
- 1 jalapeño chile, seeded, chopped
- 1/3 cup finely chopped fresh cilantro
- 1/4 cup sliced green onions
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
Instructions
-
Step1Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Layer half of bread cubes and half of cheese in sprayed baking dish. Repeat with remaining bread and cheese.
-
Step2Beat eggs in large bowl. Add milk, mustard and salt; beat well. Pour over bread and cheese in baking dish, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
-
Step3To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean.
-
Step4Meanwhile, in medium nonmetal bowl, combine all salsa ingredients; mix well. Let egg bake stand 5 minutes before serving. To serve, cut into squares. Serve with salsa.
Nutrition
230
Calories
12g
Total Fat
13g
Protein
18g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 165mg
- 55%
- Sodium
- 440mg
- 18%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 9g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 40%
- 40%
- Calcium
- 30%
- 30%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 Fat;Tips from the
Pillsbury Kitchens
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