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Mexican breakfast casserole

Mexican Breakfast Casserole with Chorizo

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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. Heat oven to 350°F; spray a 9x13-inch dish.
  2. Cook chorizo in a large skillet over medium 7-8 minutes, breaking up, until browned; add onion and pepper and cook 5 minutes until softened. Drain excess grease.
  3. Whisk eggs, milk, chiles, cumin, chili powder, and salt in a large bowl.
  4. Layer bread, chorizo mixture, and 2 cups cheese in dish.
  5. Pour eggs evenly over filling; press gently to soak bread and top with remaining 1 cup cheese.
  6. Bake 45-50 minutes until eggs set and top is golden; rest 10 minutes.
  7. Serve with preferred toppings. To freeze, cool completely, portion, wrap tightly in foil, and freeze in bags up to 3 months. Reheat foil-wrapped at 350°F for 20-25 minutes.