King Ranch Breakfast Bake

SERVES: 8

CHILL TIME: 4 Hr

COOK TIME: 1 Hr 5 Min

Our King Ranch Breakfast Bake recipe was inspired by all those hardworking Texas ranch-hands who always start their day with a hearty breakfast. This Tex-Mex style breakfast casserole is absolutely stuffed with everything your gang needs to get the day going!

What You'll Need

1/2 (16-ounce) French bread loaf, cubed
8 (6-inch) corn tortillas, cut into 1/2-inch strips
2 cups cubed cooked chicken
2 1/2 cups shredded pepper Jack cheese, divided
2 tablespoons vegetable oil
1 red bell pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
1 (14-1/2-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chilies, drained
2 teaspoons chili powder
1 teaspoon salt
10 eggs
1 (10-1/2-ounce) can condensed cream of chicken soup
2 cups milk

What to Do

Coat a 9- x 13-inch baking dish with cooking spray. Place bread cubes, tortilla strips, chicken, and 2 cups cheese in baking dish; toss together until well blended.
In a large skillet over medium-high heat, heat oil; saute bell pepper, onion, and garlic 5 to 7 minutes, or until soft. Stir in tomatoes, chilies, chili powder, and salt and cook 5 minutes, or until heated through.
In a large bowl, combine eggs, soup, and milk; mix well. Pour over bread mixture, then spoon vegetable mixture on top. Cover and refrigerate 4 hours, or overnight.
Preheat oven to 325 degrees F. Uncover baking dish, sprinkle remaining cheese on top, and bake 55 to 60 minutes, or until set in center.