Easy Weekend Breakfast Bake
|1 1/2 cup|
Rotisserie chicken, from the deli, shredded
|1 1/2 cups|
Cheddar Cheese, divided
Cut crusts off bread and cut into 1 in. cubes. Place into a 9 x 13 in. baking pan.
In large bowl, whisk together eggs, milk, salsa and 1 cup of cheddar cheese.
Stir in chicken and pour over bread cubes. Top with remaining cheese.
Top with aluminum foil and refrigerate overnight or up to two days.
In the morning preheat oven to 350° Fahrenheit. Place covered pan in oven and bake 20 minutes.
Remove foil and bake an additional 10 minutes until cheese on top is slightly browned. Top with chopped cilantro and serve.