Southwesten Breakfast Casserole
Ingredients
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Cooking spray
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12 ounces
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dried Spanish chorizo, chopped
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2
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jalapeno chiles, seeded and chopped
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1 cup
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mild salsa
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1 teaspoon
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ground cumin
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1 teaspoon
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dry mustard
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12 slices
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whole-wheat bread, crusts removed
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12 ounces
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Monterey Jack or sharp Cheddar cheese, shredded
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8 large
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eggs
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2 cups
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2% reduced-fat milk
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Cooking Instructions
1. Coat a 13-by-9-inch baking pan with cooking spray
2. Combine chorizo, jalapeno, salsa, cumin and mustard.
3. Lay 6 slices of bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half of cheese, and top with remaining bread slices.
4. 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.
5. Preheat oven to 350F.
6. Bake, uncovered, 45 to 50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving. Serves 8.
Recipe provided by Bruce Weinstein and Mark Scarbrough for Relish, relishmag.com
Equipment List
