Chorizo Breakfast Casserole

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Ingredients: 
  • 1 lb Greenbrier Farms Chorizo, cooked and drained of any excess fat
  • 1 can Rotel - drained (OR when in season, 2 fresh tomatoes, chopped and 1-2 green chiles seeded and chopped)
  • 2-3 slices old bread - any kinds will do - cubed
  • 2 cups Mexican cheese
  • 7 eggs
  • 3 cups milk
  • 1 tsp ground mustard
  • salt and pepper to taste
Directions: 
  1. Grease 9-13 baking dish
  2. Place chorizo, Rotel, and bread in baking dish.
  3. In another large bowl, combine eggs, milk, mustard, salt and pepper and whisk together until well incorporated and eggs are fluffy.
  4. Pour mixture over chorizo, Rotel and bread.
  5. Top with Cheese.
  6. Cover and refrigerate overnight.
  7. When ready to prepare the next day, set casserole out while preheating oven to 350 degrees.
  8. Bake uncovered for 45minutes -1 hr or until top is nice and browned.
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Comments

by Amy on Wed, 2012-02-22 14:08

I was just thinking that drained black beans would be KILLER in this. A dollop of sour cream on the top? I'm just sayin...

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