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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipe is by Lillian Julow, Gainesville, FL, Bake-Off Contest 41, 2004. Ingredients:
8 pillsbury oven baked frozen soft white rolls (from 12.4-oz. bag) or 8 crusty french dinner rolls (from 12.4-oz. bag) |
6 eggs |
2 cups milk |
1/4 teaspoon salt |
1/4 teaspoon dried thyme leaves |
1/4 teaspoon fresh coarse ground black pepper |
1 dash nutmeg |
4 ounces shredded monterey jack pepper cheese |
1 (11 ounce) can green giant mexicorn whole kernel corn, red and green peppers, drained |
1 (4 1/2 ounce) can old el paso chopped green chilies, drained |
Directions:
1. Heat oven to 375°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place frozen rolls on cutting board; let stand about 5 minutes to thaw.
2. Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.
3. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish.
4. Bake at 375°F for 30 to 40 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into squares.
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