This casserole is put together the night before, saving you a lot of time in the morning.
Servings: 8Prep Time: 12 hrs. Cook Time: 50 min.
12 oz. dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 tsp. ground cumin
1 tsp. dry mustard
12 slices whole wheat bread, crusts removed
12 oz. Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% milk
Coat a 13 x 9 inch baking pan with cooking spray.
Combine chorizo, jalapeno, salsa, cumin and mustard.
Lay 6 slices bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half the cheese, and top with remaining bread slices.
Whisk eggs and milk in a large bowl until smooth. Pour over casserole, top with remaining cheese. Press down with a spatula to soak bread. Cover and refrigerate overnight.
Preheat oven to 350F.
Bake, uncovered, 45-50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving.
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