Puffed Eggs Monterey

Puffed Eggs Monterey

(6 servings)    Printable Version
  • 6 eggs
  • 4 slices white bread - cut in half diagonally
  • 3/4 cup grated Monterey Jack Cheese
  • 1/2 cup milk
  • 2 Tablespoons butter
  • 2 Tablespoons diced green chilies
  • 1 teaspoon Lawrys or similar seasoned salt
  • 1/2 teaspoon pepper
Preheat oven to 350 degrees.

Butter the bread slices on one side. Arrange the slices - buttered side out - around the edges of a 9-inch pie tin so points of the bread stand up.

Place remaining bread - butted side down - along the bottom of the pan.

In a medium mixing bowl, beat the eggs with milk, salt, pepper and chilies. Stir in grated cheese.

Pour egg mixture over bread in the pie tin.

Bake for 30 minutes until egg is fully set and visable bread is toasted.

Cut into wedges to serve.

A very tasy breakfast casserole recipe straight from my mom's little metal recipe box. Enjoy!

Mr Breakfast would like to thank pancakegirl for this recipe.

Comments About This Recipe
What do you think of Puffed Eggs Monterey?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.

From Marcia
Rating (out of 5):  

I've been loving this recipe for twenty years. Originally found it printed on an egg carton. Still have the original egg carton recipe card cut out! This is the savory version. It can be made sweet by leaving out the chili, season salt and pepper... then using almond extract and sugar instead. Good way to use up stale bread too, either as triangles or cubed.

Comment submitted: 5/22/2015 (#19424)

From Bacon Always
Rating (out of 5):  

Cook and crumble bacon and put it over the bread before you add the egg and this is great. I used 6 slices of bacon.

Comment submitted: 10/10/2013 (#16776)

From Taxilady
Rating (out of 5):  

I make this breakfast for my family all the time. We love it and have even added a little variety to it, with black olives and mushrooms. Very very good.

Comment submitted: 10/11/2006 (#481)

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