Title: Mexican strata
 Categories: Mexican, Breakfast, Eggs, Sandwiches, Easy
      Yield: 1 Servings
 
      6 sl Firm, or stale, white bread,
           Crusts removed
           Butter
      2 c  Shredded sharp cheddar
           Cheese
      2 c  Shredded Monterey Jack
           Cheese
      4 oz Can mild green chilies,
           Chopped and drained
      6    Eggs, beaten
      2 c  Whole milk
      1 ts Salt
      2 ts Paprika
      1 ts Oregano
    1/2 ts Freshly ground black pepper
    1/4 ts Garlic powder
    1/4 ts Dry mustard
 
  Butter one side of each bread slice and place butter-side down in a
  7-by-11-inch baking dish.  Top with shredded cheddar, followed by
  Monterey Jack.  Sprinkle with the chilies.
  
  Combine the eggs, milk and the remaining ingredients.  Beat until well
  blended and pour over the cheese.  Refrigerate overnight. (This step
  is very important.  The recipe has to sit.)
  
  Bake uncovered in 325-degree oven for 50 minutes or until nicely
  browned and firm.  Cool 10 minutes before serving.  Add chopped black
  olive with green chilies before serving if desired.  Serves 6.
  
  Nutritional analysis per serving:  Calories 358; protein 21 grams,
  carbohydrate 20.3 grams, fat 22.1 grams, cholesterol 263.7 mg; dietary
  fiber 0; sodium 605.8 mg.
  
  (