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

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The recipe was originally published as Southwestern Breakfast Casserole on

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