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Mexican Breakfast Casserole with Chorizo

Spice up your morning routine with this flavor-packed Mexican breakfast casserole! The chorizo adds amazing flavor that'll have everyone running to the breakfast table. Make a double batch because this one disappears fast in my house!
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 pound Mexican chorizo casings removed
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 14 large eggs
  • 1/2 cup whole milk
  • 1 can 4 ounces diced green chiles
  • 3 cups shredded Mexican blend cheese divided
  • 6 cups cubed day-old bread about 8 slices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Cooking spray
  • Optional toppings: salsa sour cream, avocado, cilantro

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
  2. In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned, about 7-8 minutes. Add onion and bell pepper, cooking until softened, about 5 more minutes. Drain excess grease and set aside.
  3. In a large bowl, whisk together eggs, milk, green chiles, cumin, chili powder, and salt.
  4. Layer cubed bread in the bottom of prepared baking dish. Top with chorizo mixture, then sprinkle with 2 cups of cheese.
  5. Pour egg mixture evenly over everything, pressing down gently with a spatula to ensure bread soaks up the liquid. Top with remaining 1 cup of cheese.
  6. Bake for 45-50 minutes until eggs are set and casserole is golden brown on top. Let stand 10 minutes before cutting.
  7. Serve with your favorite toppings. To freeze: cool completely, cut into portions, wrap tightly in foil, then store in freezer bags for up to 3 months. Reheat wrapped in foil at 350°F for 20-25 minutes.