Southwestern Breakfast Casserole

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 45 mins

Chorizo and peppers heat up baked eggs.

Mark Boughton Photography / styling by Teresa Blackburn

This make-ahead egg casserole is guaranteed to spice up the morning. Use dried, ready-to-eat Spanish chorizo, which is smoked. If you opt for Mexican chorizo, which is not smoked, you'll need to cook it first. Want it really spicy? Use a medium or hot salsa.


Cooking spray
12 ounces dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
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


  1. Coat a 13-by-9-inch baking pan with cooking spray.
  2. Combine chorizo, jalapeño, 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.

Recipe by Bruce Weinstein and Mark Scarbrough



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