Mexican Breakfast Bake Recipe
Additional Information
Step 1
Preheat oven to 350°F.
Step 2
Spread bread cubes in a single layer on a cookie pan. Bake 5-10 minutes or until lightly browned.
Step 3
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.
Step 4
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.
Step 5
Preheat oven to 350°F. Let casserole stand at room temperature 10 minutes.
Step 6
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.
Products
1 loaf French bread (about 12 ounces, cut into 3/4 in. cubes)
1 pound Chorizo sausage (removed from casing)
1 pound sliced white mushrooms
2 medium green bell peppers (about 2 1/2 cups, chopped)
1 small yellow onion (about 1/2 cup, chopped)
2 cloves garlic (minced)
10 Eggs
2/3 cup milk
1/3 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
6 green onions (sliced)
2 Tomatoes (seeded and diced)
1/4 Cilantro (chopped)
1 teaspoon minced adobo chipotle peppers
