Southwestern Breakfast Casserole

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 45 mins

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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 610
  • Fat 38g
  • Saturated Fat 17g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 14g
  • Cholesterol 265mg
  • Sodium 1220mg
  • Potassium 630mg
  • Carbohydrate 33g
  • Fiber 4g
  • Sugars 6g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 8%
  • Calcium 45%
  • Iron 20%