Southwestern Breakfast Casserole

Submitted by: Plum Bush Cottage on July 27, 2010

This casserole is put together the night before, saving you a lot of time in the morning.

Servings: 8   Prep Time: 12 hrs.   Cook Time: 50 min.  


Cooking spray
12 oz. dried Spanish chorizo, chopped
2 jalapeƱo 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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