Add some fabulous Mexican flavor to this all-time favorite egg bake. Spicy chorizo, smoky chipotle pepper, and a garden of fresh veggies: mushrooms, green onions, tomatoes and cilantro top the egg, cheese and bread cube mixture. It’s sure to be a hit at your next brunch gathering.
Spread bread cubes in a single layer on a cookie pan. Bake 5-10 minutes or until lightly browned.
In large skillet, cook chorizo over medium heat until brown and crumbly. Remove meat from pan, reserving drippings. Add mushrooms and cook, stirring occasionally, until they begin to release their liquid. Add bell peppers, yellow onion and garlic; cook 5 minutes or until just tender.
In large bowl, whisk together eggs, milk, cream, salt and pepper until well combined. Add green onions, tomatoes, cilantro, chipotle pepper, 1 cup cheese, chorizo and mushroom mixture. Toss with bread cubes until combined and evenly moist. Pour into 13 in. x 9 in. oblong pan. Sprinkle remaining cheese over top. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350°F. Let casserole stand at room temperature 10 minutes.
Bake covered with foil 45 minutes; uncover and bake an additional 30-35 minutes or until top is golden brown. Cool slightly on cooling grid before serving.
*Substitute 1 pound of your favorite breakfast sausage for chorizo, if desired.