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Breakfast Casserole with Chorizo

Breakfast Casserole with Chorizo

One of my favorite meals to prepare is a weekend brunch. I've realized over the years that it takes a lot of work to organize this feast so I've simplified my prep routine by combining our favorite brunch ingredients into one casserole. 

The casserole can be prepared the night before your get-together and popped in the oven an hour before your guests arrive. If by any chance you have leftovers, this meal keeps well in the refrigerator to enjoy the next day. Add jalapeƱos to the mix for a spicy kick or add cooked, shredded potato, and chopped tomatoes for a breakfast your kids will love.

by Ericka Sanchez

What you'll need

  • 4 cups French bread, sliced in large cubes
  • 1 cup pepper jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 12 ounces (2 cans) of Carnation Evaporated Milk
  • 10 eggs, beaten
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/3 cup green onions, chopped
  • 1- 16 ounce package chorizo, cooked and drained (or soy chorizo)

How to make it

  1. Spray a 13x9-inch baking dish with non-stick cooking spray or grease with butter. Evenly distribute bread pieces in the dish, making sure the entire surface of dish is covered.  Top with a layer of both cheeses.
  2. In a large mixing bowl, whisk eggs, evaporated milk, pepper and garlic powder. Pour over bread and cheese layers. Refrigerate for at least 2 hours. 
  3. Preheat oven to 325° F.
  4. Sprinkle casserole with onions and crumbled chorizo. Bake for 60 minutes or until golden.