Baked Corn Chex 'n' Cheese Custard

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Corn Chex 'n' Cheese Custard

cheese/eggs, vegetables, breakfast

1/4 cup green pepper; chopped
1/3 cup onion; finely chopped
2 tablespoon butter
3 eggs; large
2 cup milk
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1 cup american cheese; shredded
1 lb corn; canned, drained
2 cup corn chex; coarsely broken

Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving.