Southwestern Brunch Eggs

Ingredients For Southwestern Brunch Eggs

• 12-16 slicesourdough bread, cut in 1″ cubes – stale is best
• 2 ccheddar cheese, grated
• 1 cMonterey jack cheese, grated
• 12 lgeggs, whipped to a froth
• 2 cmilk
• 1 cangreen chiles, diced (7 oz)
• 1 cantomatoes and chiles (small, 10 oz)
• 2 Tbspdried cilantro
• 1 Tbspcumin
• 1/4 tspblack pepper
• 1 Tbspchipotle chili powder (smokey works best)
• 1/2 tspsalt
• 1 cchorizo (Mexican sausage, mild or medium), fried and drained of grease
• fresh cilantro – garnish
• sour crean

How To Make Southwestern Brunch Eggs

 Test Kitchen Tips

You’ll see from our photos, we forgot to add the tomatoes with chiles in steps 6 and 7. This casserole was still delicious without them, so it’s a very forgiving recipe.

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  1Coat a 9×13″ baking dish with cooking spray.
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  2In a mixing bowl, beat eggs, milk, and seasonings together; set aside.
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  3Trim crust from bread.
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  4Pour just enough egg mixture to cover the bottom of the prepared baking dish.
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  5Line dish with half of the bread.
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  6Spread half of each cheese, half of the chorizo, and half the chiles and tomato with chiles over the bread layer.
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  7Add another bread layer and the remaining cheese, chorizo, chiles, and tomato with chiles.
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  8Pour remaining egg mixture over the dish.
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  9Cover with foil. Refrigerate overnight.
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  10Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard. Garnish with fresh cilantro and serve with a dollop of sour cream.
  
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