Chicken Fajita Breakfast Casserole

This Recipe is spectacular if you have leftover chicken fajitas...

1/4 Cup leftover chicken, shredded or cubed
A Few Strips of leftover green pepper strips, cut into small pieces
A Few Strips of leftover onion slices, cut into small pieces
4 Slices of whole wheat bread, crusts removed and broken into pieces
6 eggs
2 Cups milk, cream, or half-n-half
1/2 Cup of Shredded Cheddar Cheese
3-4 TB of Sour Cream (optional)
Salt and pepper to taste
Salsa

Spray a 8 X 8 Casserole dish with no-stick spray and line it with the broken up bread slices. Cover with chicken, green peppers, onions, cheese. Mix eggs, milk, salt and pepper until well blended. Pour egg mixture over bread. Refrigerate overnight.*

Preheat oven to 350 degrees. Set casserole dish on stove top for about 20 minutes before baking. Put a few dollups of sour cream over the egg mixture. Bake 40-45 minutes or until knife inserted into the center comes out clean. Serve with salsa.

Serves 4-6.

*You don't have to refrigerate overnight, I've even cooked it without letting it sit. It's not as good, but if you don't have time for the refrigeration nonsense, it tastes just fine!

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