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Southwestern Breakfast Casserole

Southwestern Breakfast Casserole


  Cooking spray
12 ounces dried Spanish chorizo, chopped
2 jalapeno chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
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12 slices whole-wheat bread, crusts removed
12 ounces Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% reduced-fat milk

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,

Equipment List

Baking Pan
Chefs Knife
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