Begin preparation the night before for this delicious, south-of-the-border breakfast casserole.

Chili Rellenos Breakfast

4 slices white bread

Softened butter

2 cup shredded Monterey Jack cheese

2 cups shredded cheddar cheese

1 (4-ounce) can chopped green chilies

6 large eggs

2 cups milk

1 teaspoon salt

1 teaspoon dried oregano leaves

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 teaspoon chili powder

1. Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese.
2. Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
3. Bake at 325°F (160°C) for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.

Makes 6 servings.