A Southwestern twist on a breakfast casserole. Browned chorizo sausage and spices give these fluffy eggs a robust flavor and a slight kick. Assembling the casserole the night before means this is perfect on a busy weekend morning. Easy enough for a Sunday morning, but special enough to serve for a holiday breakfast. Sometimes it is all about the Southwestern culture. I love the smoky cumin, cilantro, and chorizo zing first thing on a Sunday morning... and I hope you do too.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Eggs Yield: 6 Servings
Ingredients :
- 12-16 slice(s) sourdough bread, cut in 1\" cubes - stale is best
- 2 cup(s) cheddar cheese, grated
- 1 cup(s) Monterey jack cheese, grated
- 12 large eggs, whipped to a froth
- 2 cup(s) milk
- 1 can(s) green chiles, diced (7 oz)
- 1 can(s) tomatoes and chiles (small, 10 oz)
- 2 tablespoon(s) dried cilantro
- 1 tablespoon(s) cumin
- 1/4 teaspoon(s) black pepper
- 1 tablespoon(s) chipotle chili powder (smokey works best)
- 1/2 teaspoon(s) salt
- 1 cup(s) chorizo (Mexican sausage, mild or medium), fried and drained of grease
- - fresh cilantro - garnish
- - sour crean
Intructions :
- Coat a 9x13 baking dish with cooking spray
- In a mixing bowl, beat eggs, milk, and seasonings together; set aside
- Trim crust from bread
- Pour just enough egg mixture to cover the bottom of the prepared baking dish
- Line dish with half of the bread
- Spread half of each cheese, half of the chorizo, and half the chiles and tomato with chiles over the bread layer
- Add another bread layer and the remaining cheese, chorizo, chiles, and tomato with chiles
- Pour remaining egg mixture over the dish
- Cover with foil. Refrigerate overnight
- Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard. Garnish with fresh cilantro and serve with a dollop of sour cream.
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Keyword : recipe-Mexican-Eggs-Bake