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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Corn Chex 'n' Cheese Custard

Date Added: January 04, 2014

Ingredients:

1/4 Cup Green Bell Pepper 1/4 Cup Green Bell Pepper Chopped
1/3 Cup Onion 1/3 Cup Onion Finely Chopped
2 Tablespoons Butter 2 Tablespoons Butter (1/4 stick) cut into 6 pieces
3 Unit Eggs 3 Unit Eggs Large
2 Cups Milk 2 Cups Milk cold
1 Teaspoon Salt 1 Teaspoon Salt and pepper to taste
1/2 Teaspoon Sugar 1/2 Teaspoon Sugar
1/8 Teaspoon Pepper 1/8 Teaspoon Pepper Bell,Large, Cut in strips
1 Cup American Cheese 1 Cup American Cheese Shredded
1 Pound Corn 1 Pound Corn Canned, Drained
2 Cups Corn 2 Cups Corn Chex Coarsely Broken
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Directions:

1. Preheat oven to 325 degrees F Saute green pepper and onion in butter until limp.

2. Beat together eggs, milk, salt, sugar, and pepper.

3. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.

4. Pour into buttered 2-quart casserole and top with remaining cereal.

5. Bake, uncovered, 45 to 50 minutes or until set.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Bell Pepper, Corn, Natural Sweeteners, Onion allergies.
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