Southwestern Brunch Eggs Recipe @pinch

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.

southwestern brunch eggs
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

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